#BLUEBERRY TART RECIPES HOW TO#

Cut the butter into small chunks, and add them to the flour mixture one at a time while the mixer is running. In it’s bowl, combine the flour, powdered sugar, and salt. Thank you for being here, and helping support wonderful things to eat! Printįit your stand mixer with the paddle attachment. will receive a small commission at no added cost to you. This post contains affiliate links, which means that if you purchase from any links in the post Good Things Baking Co.

You’ll probably have some leftover tart crust dough–just reroll it, cut it into square, and bake at 350F for delicious little sable cookies.

Chill it after weaving to make it easier to work with.

Lay out the strips and do the weaving on a floured sheet of parchment, or it will stick to your counter and tear and all of your lovely work will be undone.

If you want to make them wider, it’ll be easier and quicker to make.

The strips on this crust were 1/2″ wide.

You can opt for whichever version you prefer, but the tight weave will keep the filling from bubbling out.

I followed the general every other strip weave pattern, but kept the strips right next to each other rather than leaving gaps between them.

That is how the saying goes, right? Obviously mine is a little different, so here’s what I did: This will prevent it from burning while the bottom of the crust finishes baking.įirst, I recommend watching a video like this, since a video is worth a million words. Which is smelly and difficult to clean.Īlso! Keep a sheet of foil handy to cover the top crust if it’s golden brown before the baking time has finished.

If there’s no sheet underneath, you’ll end up with a smoky oven. This gives it a lovely, shiny finish.Ī couple of other things… if your tart pan has a removable bottom (which I recommend for easy removal and serving), you may want to have a baking sheet underneath it in case any butter seeps through the cracks. I always brush the crust with a beaten egg. They’re not expensive, and it’s honestly one of my most used baking pans since tarts are addictive to make once you try them. To Bake the Tart: You’ll need a 9″ tart pan for this recipe, like this one.You just want to rub it in the sugar until it’s fragrant and delicious. The lemon zest adds a nice little touch of tart balance to the sweetness of the blueberries. Blueberries also have pectin (which is a thickener) in them, so don’t worry about not having enough cornstarch. For the Filling: You can use fresh or frozen berries for the blueberry tart filling since you are cooking it before baking.You want to make the dough ahead of time to allow for chilling to help it hold it’s shape. I’ve put it in the recipe card below, but if you visit the original post, I’ve got some pointers and tricks for making a crust you’ll be happy with. For the Crust: You’ll need a double batch of sweet tart crust.

#BLUEBERRY TART RECIPES HOW TO#

It’s simple and decadent all at once, which often makes for the best desserts, don’t you think? How to Make Blueberry Tart I’ve tweaked the original recipe a bit for my purposes, including using my own tart crust recipe. Apparently it’s become something of a habit, because making food pretty has become one of my favorite things to do. It’s one of the first times I remember working with pastry for the express purpose of making a dessert beautiful, even though it was always a simple wide lattice. When I was a teenager, my sisters and I would make these blueberry squares for any potluck or picnic we headed to. This is a rather nostalgic recipe for me. Beautiful and delicious, you can use fresh or frozen berries for this tart. Place the colander in a large bowl or on top of a plate to catch any drips and place in fridge overnight.This Blueberry Tart recipe features a lightly sweet pastry crust bursting with a blueberry filling with a hint of lemon. Place the yogurt in the tea towel and wrap up to cover the yogurt. *To strain yogurt: place a thin, clean tea towel or a double layer of cheesecloth inside a colander. Store leftovers in the refrigerator, however crust will be soft the next day Garnish with fresh blueberries or pour blueberry sauce over the top. Serve immediately or store in the refrigerator for a few hours.ģ. Spread the yogurt mixture in the crust and smooth the top. In a medium bowl, mix the strained yogurt with the maple syrup and the scraped beans from the vanilla bean. Bake crust until deep golden brown, about 12 minutes. Press crumb mixture onto bottom and sides of a 9-inch-round tart pan, springform pan or pie plate. Add butter and vanilla process until moist crumbs form. Blend graham crackers, sugar and salt in a food processor until graham crackers are finely ground. To make the crust, preheat the oven to 350 degrees.

Blueberry tart recipes