Best Blueberry Shortbread Tart Recipes

BLUEBERRY CORNMEAL SHORTBREAD TART

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).

BLUEBERRY SHORTBREAD TART

Steps:

• Shortbread Crust Sift flour and sugar together in mixing bowl. With pastry blender, cut in butter until mixture resembles cornmeal. Chill 30 minutes, then turn into 9" tart pan or piepan and press firmly onto bottom and sides. Bake in preheated 425 degree oven 10 to 12 minutes or until golden brown. Cool on cake rack. Filling In a saucepan combine blueberries, sugar, lemon juice, jelly, and lemon rind. Bring mixture to boil over moderate heat and boil for 10 minutes or until thickened. Let the jam cool completely. Carefully, set the pastry shell on serving plate. Adaptation fill shell with jam when ready to serve - otherwise crust gets soggy. Cover the jam with picked over berries. Dust with sifted icing sugar and serve with whipped cream, sweetened with icing sugar and flavoured with liqueur.

FRESH RASPBERRY BLUEBERRY TART WITH A SHORTBREAD CRUST

Steps:

• To make the crust: Preheat the oven to 350 with the rack in the center position. Line a heavy-duty baking sheet with foil (see note below). Place the flour, salt, and brown sugar in the bowl of a food processor fitted with the metal blade. Pulse a few times to mix. Add the butter and almond extract to the work bowl and process for about 30 seconds, adding just enough water to make a soft dough. Gather the dough into a ball and place it on the baking sheet. Dust lightly with flour, then cover with a sheet of plastic wrap. Use the palms of your hands to press it into a 12-inch disk, with the edges slightly higher than the center (to contain the filling). Bake for 30 to 35 minutes, or until lightly browned. Allow the crust to cool on a wire rack before filling. To fill the tart: Mix the mascarpone, 3 tablespoons of the confectioners' sugar, and the zest in a small bowl just to combine. Spread over the cooled crust. Scatter the berries over the filling, and just before serving dust with confectioners' sugar.