French Blueberry Tart Best Recipes

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BLUEBERRY-LEMON TART

2022-09-28



Blueberry-Lemon Tart image

Provided by Tyler Florence

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • Pinch kosher salt
  • 1/2 cup (1 stick) unsalted butter, cold, in chunks
  • 1 large egg, separated
  • 2 tablespoons ice water, plus 1 teaspoon
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 cup fresh lemon juice (about 5 lemons)
  • 1/4 cup heavy cream
  • 1 lemon, zested
  • Pinch kosher salt
  • 1 pint blueberries

Steps:

  • To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
  • Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
  • To bake the shell, heat the oven to 350 degrees F.
  • Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
  • Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

FRENCH BLUEBERRY TART

2008-03-11



French Blueberry Tart image

Yogurt cheese is a wonderful way to reduce calories and fat. This recipe makes a delicious and creamy low-fat dessert. I used recipe #145891 for the tart crust. The longest amount of time is in straining the yogurt to make the cheese. In place of the vanilla yogurt, you can use a 32 container of plain lowfat yogurt and add 1 teaspoon vanilla. The powdered sugar in the recipe might need to be increased to 1/3 cup depending on taste.

Provided by PaulaG

Categories     Tarts

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients:

  • 32 ounces low-fat vanilla yogurt, without added gelatin
  • 1/4 cup powdered sugar
  • 2 cups blueberries
  • 1 teaspoon lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • 1/2 cup water
  • 1 (9 inch) prepared sweet tart crust

Steps:

  • Place a yogurt strainer or a mesh strainer lined with a fine cheesecloth or coffee filter over a jar to catch the whey and place the yogurt into the prepared strainer; place the jar(s) in the refrigerator and allow to drain for 24 hours.
  • Prepare the tart shell as directed and allow to cool.
  • While cooling, prepare the blueberry topping by placing half the blueberries, lemon juice, lemon zest, cornstarch, sugar and water in a medium saucepan.
  • Bring to a boil and cook until thickened and clear; stir in the remaining berries; set aside and allow to cool until it just warm to the touch.
  • Place the strained yogurt in a medium mixing bowl, whisk in powdered sugar.
  • Spoon the sweetened yogurt into the cooled tar shell and top with blueberry topping.
  • Place in refrigerator and allow to sit until thoroughly chilled.

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