Huckleberry Tart Recipes

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MINI BLUEBERRY TARTS



Mini Blueberry Tarts image

No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.

Provided by Martha Stewart

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

Yield Makes 2 Dozen Tarts

Number Of Ingredients 10

1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
4 tablespoons confectioners' sugar
Salt
6 tablespoons cold unsalted butter, cut into small pieces
2 to 3 tablespoons cold water
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon zest
2 cups blueberries

Steps:

  • Pulse flour, confectioners' sugar, and a pinch of salt in a food processor to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With processor running, add cold water, 1 tablespoon at a time, until a dough forms (do not process more than 20 seconds).
  • Cut dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate at least 30 minutes, or up to 1 day. Cut 1 disk into 12 pieces; on a lightly floured work surface, flatten each piece into a 2-inch round. Press a round onto bottom and up sides of each cup of a 12-cup nonstick mini-muffin tin. Repeat with remaining disk of dough and second muffin tin. Refrigerate 30 minutes.
  • Preheat oven to 400 degrees. Stir together granulated sugar, cornstarch, lemon juice and zest, and a pinch of salt in a medium bowl. Add berries; toss to coat. Fill shells with berry mixture. Bake until crusts are brown and filling is bubbling, about 25 minutes. Let cool slightly in tins. Run a knife around tarts; remove from tins. Let cool completely on rack.

HUCKLEBERRY PIE



Huckleberry Pie image

If you are lucky enough to get your hands on some fresh huckleberries, this is a wonderful recipe. Lemon zest adds a little extra kick!

Provided by SAUNDRA

Categories     Desserts     Pies

Time 50m

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
4 cups huckleberries
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons heavy cream
2 teaspoons white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place huckleberries in pastry-lined pan. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 52.2 g, Cholesterol 12.7 mg, Fat 19.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 6.4 g, Sodium 260.2 mg, Sugar 28.6 g

HUCKLEBERRY BUCKLE II



Huckleberry Buckle II image

This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!

Provided by Roni

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
½ cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 ½ cups huckleberries
¾ cup white sugar
½ cup boiling water
1 tablespoon butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
  • In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
  • In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
  • Bake in the preheated oven for 45 to 50 minutes.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 178.6 mg, Sugar 37.4 g

HUCKLEBERRY CHEESE PIE



Huckleberry Cheese Pie image

To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 18

BUTTER CRUNCH CRUST:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup finely chopped nuts
1/2 cup cold butter
CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup whipped cream or 1 cup whipped topping
FRUIT TOPPING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
Dash salt
1/2 cup water
2 cups fresh huckleberries or blueberries, divided
1-1/2 teaspoons butter
Additional whipped cream, optional

Steps:

  • In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally. , Remove from oven. While mixture is still hot, press into a 9-in. pie plate, forming a pie shell. Cool completely. , For cheese filling, beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate. , For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over cheese filling. Top with additional whipped cream if desired.

Nutrition Facts : Calories 379 calories, Fat 23g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

HUCKLEBERRY TART



Huckleberry Tart image

Number Of Ingredients 5

1 cup flour
1/4 cup sugar
1/2 lemon zest, from 1/2 lemon
1 stick unsalted butter, cold
1 egg

Steps:

  • Blend flour, sugar and lemon zest at low speed. add butter until coarse and sandy looking. add beaten egg and blend until mixture comes together.
  • Form into a ball and wrap in plastic, refrigerate 1 hour.
  • Preheat oven to 375. line a sheet with parchment or butter mini tart pans. Press or roll out tart dough and put into pans or on sheet pan.
  • Spread small amount of cream cheese on tart crust bottom.
  • Mix 1 c. huckleberries, 1/8 c. sugar and 1 tsp cornstarch.
  • Add filling to tart dough, bake 25-30 minutes.

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