Bitter Orange Blueberry Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BITTER-ORANGE & BLUEBERRY TART



Bitter-Orange & Blueberry Tart image

Another Nigella Lawson recipe, this one from How to be a Domestic Goddess. If you love the flavour of Orange Lime Ice-cream #71438 you will love this too. You can use 2-3 Seville oranges instead of the orange & lime but they are not readily available. I haven't allowed resting time or time for making filling in advance in prep time.

Provided by Ninna

Categories     Tarts

Time 2h15m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 14

1 orange, juice and zest of (200ml including lime juice)
1 lime, juice and zest of
250 g caster sugar
300 ml double cream
6 large eggs
90 g unsalted butter, soft
75 g caster sugar
3 large egg yolks
175 g plain flour
1 tablespoon arrowroot
50 g caster sugar
2 teaspoons orange juice (scant teaspoons)
125 ml water
250 g blueberries

Steps:

  • Make filling a couple of days in advance if time allows. In a large bowl or jug mix juice with sugar, add zest, double cream and eggs and stir to combine. Cover and chill 2 or 3 days or leave for a few hours at room temperature.
  • Make the pastry at the same time as you mix the juice and cream or a day or two later. Cream the butter and the sugar together, add yolks one at a time and stir in flour to form a soft dough.
  • Form into a flat disc, wrap in clingwrap and rest in the fridge for half an hour. Preheat oven to 180degC (350degF) /gas mark 4 and put in a baking sheet (cook tart on this).
  • Roll out pastry to fit a 24cm x 6cm (approx 9 1/2" x 2 1/2") fluted flan tin, pushing gently down so it lies flat and leaving a little overhanging. Put back in the fridge to rest again for a further 20 minutes.
  • Roll a rolling pin over the top of the flan case to cut off excess pastry neatly. Line the tin with foil or crumpled baking parchment paper and fill with baking beans. Put the tin in the oven for 15 minutes, then remove beans and foil and give it another 5-10 minutes, until bottom has dried out. Transfer to a wire rack to cool a little and turn oven down to 170degC (325degF) /gas mark 3.
  • Strain the liquid mixture into the pastry case to remove the zest, put back on the sheet in the oven and cook for 45 minutes. Nigella suggests that sieving (straining) the liquid into a jug and pouring from this into the pastry case already in the oven with the rack pulled out.
  • When the tart is cooked and firm on top but with a hint of wobble underneath, remove to a wire rack and let cool. Unmould and transfer to the serving plate.
  • To make the glazed blueberry topping, combine the arrowroot and sugar in a small saucepan, then stir in the juice and the water. Put the pan on the heat and bring to the boil, stirring all the time; it should turn clear pretty soon. Take it off the heat and add the blueberries, then spoon the glossy berries over the tart. leave to set for about 10 minutes.

Nutrition Facts : Calories 604.9, Fat 29.1, SaturatedFat 16.4, Cholesterol 313.9, Sodium 73, Carbohydrate 78.3, Fiber 2.4, Sugar 50.6, Protein 9.9

BLUEBERRY TART



Blueberry Tart image

Fresh, flavorful blueberries are the star of this delectable tart. Add thin strips of lemon zest for a colorful garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 10

1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
3 tablespoon fresh lemon juice
2/3 cup sugar
Pinch of salt

Steps:

  • Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
  • Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
  • Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
  • In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
  • Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Nutrition Facts : Calories 272 g, Fat 10 g, Fiber 2 g, Protein 2 g

HEAVENLY BLUEBERRY TART



Heavenly Blueberry Tart image

Mmm-this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. -Lyin Schramm, Berwick, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 tablespoon vinegar
FILLING:
4 cups fresh blueberries, divided
2/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 380 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 173mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.

BLUEBERRY TART



Blueberry Tart image

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

Provided by LOUIE75

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

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.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g

More about "bitter orange blueberry tart recipes"

REFRESHING BLOOD ORANGE AND BLUEBERRY TART - FOOD52
Jan 18, 2012 Directions. Almond Tart Crust; Finely grind almonds in processor. Add flour, sugar, and salt and process until blended. Transfer to bowl and cut …
From food52.com
Servings 8-10
Category Dessert


SUPER SIMPLE BLUEBERRY TARTS - DINNER WITH JULIE
Jul 27, 2015 2 tbsp lemon juice. 1. Preheat the oven to 375F. Put the tart shells on a baking sheet and slide them into the oven for 10-12 minutes, until golden. …
From dinnerwithjulie.com
Reviews 61
Estimated Reading Time 3 mins
Category Dessert


FLAKY BLOOD ORANGE TART - SMITTEN KITCHEN
Jan 26, 2009 Assemble: Arrange the orange sections on the pastry, leaving a 2-inch border all around. Sprinkle 2 tablespoons of the sugar over the oranges. …
From smittenkitchen.com
Estimated Reading Time 7 mins


FLAKY BLOOD ORANGE TART RECIPE - FOOD & WINE
Oct 30, 2023 Freeze the tart until solid, at least 4 hours or preferably overnight. Preheat the oven to 375°F and position a rack in the center. Place a baking sheet on the rack below to …
From foodandwine.com


ICE-CREAM SUNDAY 2: BITTER ORANGE & BLUEBERRY TART WITH …
The tart is a sweet pastry case, blind baked, and then filled with a creamy, eggy mixture that is flavoured with Seville orange juice and zest, and topped with blueberries which are then …
From sarahcooks.com.au


ORANGE TART RECIPE - GEMMA’S BIGGER BOLDER BAKING
2 days ago Try my Orange Tart recipe with a zesty, silky custard and a buttery, flaky crust—perfect for winter holidays with a prep of 30 minutes. Author: Gemma Stafford. Servings: 12 slices. Ingredients. 1 recipe pate sucree; 4 large eggs; …
From biggerbolderbaking.com


RICK STEIN'S BLUEBERRY TART RECIPE - BBC FOOD
Roll out the pastry on a lightly floured surface to a circle measuring about 28cm/11in in diameter. Line a 25cm/10in loose-bottomed tart tin with the pastry and prick the base all over with a fork ...
From bbc.co.uk


BITTER ORANGE TART | LATEST | NIGELLA LAWSON
Jan 9, 2020 Bitter Orange Tart. Posted by Nigella on the 9th January 2020. I love it when it’s Seville orange season — and I’m not even an habitual marmalade-maker! What I love about Seville oranges is that glorious juice — …
From nigella.com


BEST FRESH BLUEBERRY TART RECIPES | FOOD NETWORK CANADA
Oct 19, 2010 Put one cup of the blueberries in a saucepan with 1/4 cup/60 ml water, the sugar, and cornstarch. Bring to a boil and simmer until juicy and thick. Pour over the remaining berries in a bowl and toss to coat. Spread over the …
From foodnetwork.ca


NIGELLA LAWSON'S BITTER ORANGE TART RECIPE - TODAY
Apr 13, 2022 Nigella Lawson. Servings: 10-12. RATE THIS RECIPE. (91) Create your free account or log in to save this recipe. Since my Seville Orange Tart in "How To Eat," I’ve never stopped feeling the ...
From today.com


BLUEBERRY TART, BLUEBERRY SORBET, MERINGUE, ORANGE …
Take 300ml of the cooled blueberry consommé and bring to the boil. Add the agar agar and boil for 30 seconds, then pour the liquid into a container and set in the fridge. Once set, blend the mixture with the lemon juice, pass through a …
From greatbritishchefs.com


BITTER ORANGE TART | NIGELLA'S RECIPES | NIGELLA LAWSON
Once firm, the base (in its tin) can also be wrapped tightly in a double layer of clingfilm and a layer of foil and frozen for up to 1 month. Defrost in the fridge for 2–3 hours before filling. The curd can be made 2 days ahead. Fill the tart and …
From nigella.com


BLUEBERRY CROSTATA (BLUEBERRY TART) - CLOUDY KITCHEN
Aug 15, 2021 Place on a baking sheet lined with parchment paper. Place in the fridge until you are ready to use. Transfer the chilled filling to the lined tart pan, smoothing to make sure it is nice and even. Remove the pan with the lattice strips from the fridge and lattice the pie as desired.
From cloudykitchen.com


FRESH BLUEBERRY TARTS RECIPE - PINCH OF YUM
Feb 27, 2013 Bake for 10-12 minutes. Bring 1/4 cup water and 1 cup of berries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until berries start to break down slightly (3-4 minutes). In a small bowl, mix cornstarch with 2 tablespoons water. Stir into berry mixture. Add lemon zest and juice, sugar, and salt.
From pinchofyum.com


BLUEBERRY TART | COMMUNITY RECIPES | NIGELLA'S RECIPES | NIGELLA …
Combine 1 cup/150g of the blueberries with the water, sugar, and flour in a saucepan on a medium heat. Cook and stir until thick. Add the butter and the salt.
From nigella.com


BITTER-ORANGE AND BLUEBERRY TART | NIGELLA'S RECIPES | NIGELLA LAWSON
More Nigella recipes Bitter-Orange and Blueberry Tart ... No-Churn Bitter Orange Ice Cream. By Nigella. 14; 2; Recipe by Coby. Cucumber and Daikon Salad. By Coby. 14; 2; Recipe by …
From nigella.com


Related Search