Cut the butter into small 1/2 inch cubes, and add to the dry ingredients. Blueberry Fruit Pie Filling In a medium saucepan, add the granulated sugar, corn starch, cold water, lemon juice, ground cinnamon and half the blueberries. Sift flour, powdered sugar, and a pinch of salt together into a large mixing bowl.

Storage information: Store tart, well wrapped in the fridge for several days. Blueberry Tart Recipe I like to make the fruit pie filling first so it can cool while I make the pie dough.

Pour the topping onto the tart, letting it spread to the edges.Ĭhill the tart for several hours before serving. Remove the topping from the heat, pour it over the reserved berries, and set aside to cool for 5 minutes. Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking until the sugar has dissolved.Īdd the 3/4 cup (128g) berries, and bring to a boil. In a small bowl, mix flour, oats and brown sugar cut in butter until crumbly. To make the topping: Rinse the berries, and set aside all but 3/4 cup (128g) to dry. In a bowl, toss blueberries with sugar and cornstarch spoon into tart shells. Remove the tart from the oven, and place it on a rack to cool at room temperature for 1 to 2 hours before topping. Pour the filling into the crust and bake for 18 to 20 minutes, until just set. To make the filling: Whisk together the egg yolks, condensed milk, and lime juice and zest until thoroughly combined. This tart is good all the ways.To make the crust: Mix the ingredients and press them into a 9' removable bottom tart pan or 9' pie plate.īake for 10 to 12 minutes, until lightly browned. 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).ĮAT WITH: vanilla ice cream would be too obvious, but I don’t care.ĭO AHEAD: tart can be baked 4 days ahead, stored wrapped in plastic at room temperature, or refrigerated. Let tart cool completely before slicing into triangles and serving. Mix together all the ingredients for the crust and press the dough into a fluted pie pan with a removable bottom. Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 50–55 minutes.Ħ. Toss the pears and walnuts in the sugar mixture until well coated and then arrange the pear slices in a circle - layering them evenly. Mix the brown sugar, cornstarch, nutmeg and ginger together. 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 (note that it won’t cover the top entirely, more just create a nice sporadic covering, still allowing the blueberries and their juices to poke through).ĥ. Using a pastry mat, roll your dough to a 14' circle and be sure its not too thin. Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Roll the other out to a rough rectangle approximately 9 inches x 12 inches and about 1/6th of an inch thick. Return one half of the dough to the fridge. Line a large baking tray with baking paper. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Place the shell on a rimmed baking sheet pop the tart shell and remaining mixture into the fridge while you prepare the filling.ģ. Wrap each piece up separately and chill for at least 45 minutes. Pour filling over the dough and leave it cool down.

When it starts boiling, stir in corn starch mixed with 30 ml of water and cook on medium heat for 3 minutes, stirring several times in between. Add water, agave syrup and agar agar and bring to a boil. Add 1 cup all-purpose flour, 1/2 cup packed light or dark brown sugar, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt, and whisk to combine. Place the blueberries in a pan and heat on low heat to let them thaw. Press 3/4 of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, or 8x8 pan lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. Finely grate the zest of 1/2 small lemon into a medium bowl (about 1 teaspoon) reserve the zested lemon for the filling. Add melted butter, then use your hands or a wooden spoon to combine ingredients until a coarse little dough comes together, with no obviously dry spots.Ģ. In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. For crust, in a food processor place oats, ½ cup flour, the 2 Tbsp. Line the bottoms of 12 silicone muffin molds with parchment. Make the crust and topping: Preheat oven to 350°. Simmer 3 to 4 minutes or until mixture thickens, stirring occasionally.

Blueberry tart recipes