Best 2 Fresh Blueberry Tarts Recipes
Indulge in the delightful burst of summer flavors with our delectable fresh blueberry tarts. These individual tarts are a symphony of sweet and tangy blueberries nestled in a buttery, flaky crust. Each bite offers a perfect balance of crispy and creamy textures, making them an irresistible treat for any occasion.
The recipe includes variations for both a classic blueberry tart and a unique lemon blueberry tart. The classic tart showcases the natural sweetness of blueberries, while the lemon blueberry tart adds a refreshing citrus twist. Both tarts are topped with a creamy blueberry filling made from fresh blueberries, sugar, and a touch of lemon zest.
For those who prefer a gluten-free option, we also provide a recipe for a gluten-free blueberry tart. This version uses a combination of almond flour and tapioca flour to create a crispy and flavorful crust that is just as delicious as the traditional butter crust.
Whether you're a seasoned baker or a beginner looking for an easy-to-follow recipe, our fresh blueberry tarts are sure to impress. With detailed instructions and helpful tips, you'll be able to create these delightful pastries in no time. So gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together.
FRESH RASPBERRY AND BLUEBERRY TARTS
Provided by Food Network
Categories dessert
Time 1h50m
Yield 24 to 30 tarts
Number Of Ingredients 16
Steps:
- To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.
- To make Filling: Combine all ingredients gently.
- To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.
- To make Lavender Creme Fraiche: Mix all ingredients well.
- Heat oven to 400 degrees F.
- Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.
- Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.
- Serve with lavender creme fraiche.
FRESH BLUEBERRY TARTS
Pat Habiger guarantees, "These attractive individual treats deliver a burst of blueberry flavor!" A bank loan secretary, she lives near Spearville, Kansas.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In large bowl, beat cream cheese and brown sugar until smooth. Spread in tart shells. , In a small bowl, mash 3 tablespoons blueberries with sugar, lemon juice and zest. Add remaining berries and toss. Spoon into tarts. Chill for 1 hour.
Nutrition Facts : Calories 332 calories, Fat 19g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 259mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
Tips for Making Perfect Fresh Blueberry Tarts:
- Use fresh, ripe blueberries. This will ensure the best flavor and texture.
- Wash the blueberries thoroughly before using. This will remove any dirt or debris.
- Pat the blueberries dry before using. This will help to prevent the crust from becoming soggy.
- Use a pastry brush to brush the crust with egg wash before baking. This will help the crust to brown evenly.
- Bake the tarts until the crust is golden brown and the filling is bubbling. This usually takes about 15-20 minutes.
- Let the tarts cool slightly before serving. This will make them easier to slice.
- Serve the tarts with a dollop of whipped cream or ice cream. This will make them even more delicious!
Conclusion:
These fresh blueberry tarts are a delicious and easy dessert that is perfect for any occasion. With a flaky crust and a sweet and tart filling, these tarts are sure to be a hit. So next time you're looking for a delicious dessert, give these fresh blueberry tarts a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
