Lemon Blueberry Sunshine Tart Recipes
Recipe From foodnetwork.com
Provided by Tyler Florence
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Recipe From foodnetwork.com
Provided by Food Network
Categories dessert
Time 1h30m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
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- Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up. Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired. Remove sauce from heat and set aside at room temperature until step 6. Makes about 1/2 – 2/3 cup blueberry sauce and you’ll use about half for the swirl. (Reserve extra for garnish/serving.)
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be a little greasy and very thick. Using a rubber spatula or your hands, press dough firmly into a 9-inch tart pan (no need to grease it), making sure the layer of crust is even on the bottom and all around the sides. It may seem like it won’t fit, but it will. You can use the bottom of a measuring cup to pack the crust in too, but sometimes it sticks.
- Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust (not all the way through the crust). This helps the filling stick.
LEMON BLUEBERRY TART | RICARDO
From ricardocuisine.com
Jun 21, 2016 Ingredients Crust ¾ cup (150 g) unbleached all-purpose flour ¼ cup (53 g) sugar
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Jun 21, 2016 Ingredients Crust ¾ cup (150 g) unbleached all-purpose flour ¼ cup (53 g) sugar
5/5 (12)
Total Time 1 hr 5 mins
Category Desserts
- In the food processor, combine the flour, sugar and salt. Add the butter and pulse for a few seconds at a time until the mixture forms coarse, pea-sized crumbs. Add the water and the egg yolk, and pulse until the ingredients are just blended. Add cold water if needed. Remove the dough from the food processor and shape into a disc.
- In a saucepan off the heat, combine the sugar, cornstarch and lemon zest. Whisk in the eggs and egg yolks, then add the water and lemon juice.
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