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.
Time 35m Yield 12 servings Number Of Ingredients 6 Steps:
- Preheat the oven to 375°F, and once it’s ready, pop the tart shells in to bake for 10 minutes and take them out just before they start to turn brown.
- To prepare the blueberry filling, you’ll need to add ½ of the measured blueberries to a saucepan that is set to low heat.
- Add the cornstarch, salt, and sugar to a bowl and gently whisk the granules together before adding them into the saucepan.
- It’s now time to add the lemon juice to the mix before turning the heat up to medium and leaving it there until the mixture begins to simmer which can take anywhere from 3-5 minutes to happen.
- Once the berries have popped and the mixture thickens, it will eventually come to a boil, which is the perfect time to remove the saucepan from the heat.
- Dump in the blueberries that have not yet been cooked and gently stir them into the jelly with a wooden spoon. This will leave as many berries as possible, whole, which adds an incredible texture.
- Add the flour and sugar to a medium-sized bowl to begin to prepare the crumble topping and use a fork to gently press the ingredients together until they form uniform sized crumbs.
- Scoop the blueberry filling into the tart shells, and then top them all off with some of the crumble toppings before tossing them back into the oven one more time at 375°F for 5 minutes to bake up the newly added crumble topping.
Time 20m Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees In a small bowl add graham cracker crumbs, cinnamon, and melted butter. Using a fork mix until combined. Divide the crumb mixture into four 5 inch mini pie tins. Gentle press. In a medium bowl add blueberries, 1 tablespoon of lemon juice, sugar, and cornstarch. Mix until blueberries are coated. Divide the blueberry mixture into the pie tins. In a small bowl add the rolled oats, flour, brown sugar, cinnamon, and cold butter. mix using a fork or your hands just until crumbly Divide the crumb topping over the blueberries. Place pie tins on a baking sheet. Bake for 35 minutes or until brown and bubbly. Let cool 10 minutes. Serve with a scoop of vanilla ice cream or whipped cream if desired.
Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries., Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. For the pastry shell, mix sugar, flour and salt in a bowl. Cut in butter until the mixture forms a coarse shell. Add eggs and mix just enough to form a ball. Allow to refrigerate for 30 minutes. On a floured board, roll out dough to a 12 inch circle. Place it on a fluted tart shell or pie plate, and let it chill for another 20 minutes. Prick all over with fork. Put a piece of parchment paper on top of the pie shell and place dry beans or weights. Bake for 10 minutes in a 350 degrees F oven, until the pastry is partially baked. Keep the oven on a 350 degrees F. For the crumble, line the partially baked tart shell with thin layers of cake slices to soak up the blueberry juice (you will have leftover slices of cake). Place the blueberries on top. In a bowl mix together sugar, hazelnuts, cornstarch and egg whites (unbeaten). Spread this crunmble over the blueberries, and sprinkle generously. Bake the pie for 40 minutes, until the topping is golden brown.
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.
Yield 20 servings Number Of Ingredients 9 Steps:
Preheat oven to 375°F (190°C). Roll out pie crusts onto a well-floured surface. Using a 4-inch (10 cm) flower-shaped cookie cutter, cut out as many flower shapes as possible. Ball up and roll out any remaining dough to make more flowers. Press flowers into a greased mini muffin tin, so that the petals fall on the outside of the mold. Prick the bottoms with a fork. Freeze for 20 minutes. In a medium bowl, mix blueberries, sugar, flour, cornstarch, and lemon zest. Divide filling between flower cups. Dot the top of mixture with butter. Brush egg wash on the petals. Bake for 15 minutes, or until edges are golden. Cool completely before serving. Sprinkle with powdered sugar. Enjoy!
Time 1h5m Yield 12 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Preheat the oven to 350°F. In a bowl, mix all the crust ingredients together with a spoon or spatula until it forms a shaggy mass. Dump the mass into a 9-inch fluted tart pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Place the tart pan on a baking sheet and bake the crust for 10 to 12 minutes, until golden brown. Let the crust cool to room temperature, 15 to 20 minutes. (Leave the oven on.). In a bowl, toss the blueberries with the lemon juice and sugar; set aside. In another bowl, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter with your fingertips, until you have a very dry, almost sandy dough, that clumps together when you press it. When the crust is cool, spread the berries into it evenly. Sprinkle the crisp topping over the fruit, and return the tart to the oven. Bake for 45 to 50 minutes, just until the crust is lightly browned, the blueberries are just beginning to collapse, and the topping is crisp. Cool slightly. Serve with vanilla ice cream or whipped cream.
Yield 8-10 servings Number Of Ingredients 10 Steps:
Make dough: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated. Squeeze a small handful of dough: If it doesn’t hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.) Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour. Make topping while dough chills: Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form. Assemble pie: Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.
Time 50m Yield 8 to 10 servings Number Of Ingredients 12 Steps:
Heat oven to 350 degrees. Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain. Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture. Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust. Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping. Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes. Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish. Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish. Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. . Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.
