Best 3 Blueberry Blackberry Rustic Tart Recipes
Indulge in a delightful culinary journey as we explore the tantalizing world of rustic tarts, featuring two delectable recipes: Blueberry-Blackberry Rustic Tart and Apricot-Raspberry Rustic Tart. These charming tarts embody the essence of rustic baking, showcasing the beauty of fresh, seasonal fruits enveloped in a flaky, golden crust.
The Blueberry-Blackberry Rustic Tart is a symphony of flavors, with plump blueberries and juicy blackberries bursting with sweetness and tartness. The Apricot-Raspberry Rustic Tart offers a vibrant contrast, featuring the luscious apricots and tangy raspberries. Both tarts are adorned with a sprinkle of turbinado sugar, adding a touch of sparkle and crunch.
The recipes are meticulously crafted to guide you through every step of the baking process, ensuring success even for novice bakers. From preparing the flaky, buttery crust to filling it with a generous helping of fruit and finishing it off with an egg wash for a golden glaze, each step is explained in detail.
These rustic tarts are not only visually stunning but also incredibly versatile. Serve them as a delightful dessert, a sweet treat for brunch, or even as a unique appetizer when paired with a savory filling. They are perfect for any occasion, whether it's a casual gathering with friends or a special celebration.
So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure as we create these two exquisite rustic tarts.
BLUEBERRY TART
A flaky shortbread crust with blueberry topping. Dust with powdered sugar.
Provided by LOUIE75
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
- Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
- Pour blueberry filling over the cooled crust. Let cool before slicing.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g
SALLY'S FRESH BLACKBERRY TART
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
- Preheat oven to 400 degrees F.
- Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
- For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
- Remove from oven and cool for 2 hours before slicing.
BLUEBERRY TART
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
- Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
- Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
- Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.
Tips:
- Use fresh, ripe blueberries and blackberries for the best flavor. If you can't find fresh berries, frozen berries will also work.
- Don't overwork the dough. If you overwork it, the crust will be tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
- Use a sharp knife to slice the fruit. This will help prevent the fruit from tearing.
- Don't overfill the tart. If you overfill it, the filling will spill out of the tart when you bake it.
- Bake the tart until the crust is golden brown and the filling is bubbling.
- Let the tart cool for at least 30 minutes before serving. This will help the filling set.
- Serve the tart with a dollop of whipped cream or ice cream.
Conclusion:
This blueberry blackberry rustic tart is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart filling is perfectly complemented by the flaky crust. This tart is sure to be a hit with your family and friends.
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