Blueberry Tarts

Blueberry Tart

Jan 15, 2010
Mary Ellen Bartley

Fresh blueberries are so juicy and sweet; you don't need much more to create a fantastic dessert. Here, they're layered on top of a buttery crust and drizzled with almond extract and a cinnamon-sugar mix.

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Prep Time: 0 hours 10
Total Time:
all-purpose flour
2 tbsp. all-purpose flour
2/3 c. granulated sugar
2 tbsp. granulated sugar
1/2 tsp.
stick unsalted butter
1 tbsp. white vinegar
1/4 tsp. ground cinnamon
1/2 tsp. Almond Extract
confectioners’ sugar
  1. Heat oven to 375°F. Coat a 9-in. square or round tart pan with a removable bottom with nonstick spray.
  2. Pulse 1 cup flour, 2 Tbsp sugar and the salt in food processor until blended. Add butter; pulse just until coarse crumbs form. Sprinkle with vinegar; pulse just until blended. Turn out dough and bring together with fingers.
  3. Press dough into bottom of tart pan. Top with 3 cups berries. Mix remaining 2 Tbsp flour, 2/3 cup sugar and cinnamon in medium bowl. Evenly sprinkle over berries; drizzle with almond extract.
  4. Bake tart 50 to 60 minutes until bubbly. Remove from oven and top with remaining 2 cups blueberries. Let cool in pan on wire rack. Sprinkle with confectioners' sugar. Serve warm or at room temperature.

Video: Blueberry Tart Recipe Demonstration -

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Date: 04.12.2018, 16:07 / Views: 74445