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Blueberry & Ginger Tart Recipe

Blueberry & Ginger Tart Recipe photo by Taste of Home

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Wow! That’s what you’ll hear when you bring this showstopping tart to the table. A hint of mint and lime, luscious blueberries, pleasant ginger and a buttery crust—it’s tough to stop at just one slice. —Karen Hicks, Mabelvale, Arkansas

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Blueberry & Ginger Tart Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 14 Servings

35 40 75

Ingredients

1-3/4 cups all-purpose flour
3/4 cup packed brown sugar
3/4 cup cold butter, cubed
2 tablespoons lime juice, divided
2/3 cup sugar
4 teaspoons cornstarch
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon minced fresh mint
3-1/2 cups fresh or frozen blueberries, thawed
Whipped cream

Directions

In a food processor, combine the flour, brown sugar and butter; cover and pulse until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. Stir 1 tablespoon lime juice into remaining pastry. Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom.
In a large bowl, combine the sugar, cornstarch, ginger and mint. Add blueberries and remaining lime juice; toss to coat. Transfer to crust. Sprinkle with reserved topping.
Bake at 400° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack. Serve with whipped cream. Yield: 14 servings.

Nutritional Facts 1 slice (calculated without whipped cream) equals 249 calories, 10 g fat (6 g saturated fat), 26 mg cholesterol, 75 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Blueberry & Ginger Tart in Simple & Delicious April/May 2012, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Blueberry & Ginger Tart

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(1-1) of 1 reviews

Reviewed on Jul. 05, 2012 by Apatterson29

I made this for our 4th of July party & it was AMAZING! I used a little more like juice than the recipe called for (1.5-2TBS) & slightly more flour, but all in all, it was perfect! I looked just like the picture (which almost never happens;) & tasted very refreshing! I would recommend using the foil trick listed! It kept those thin tart top edges from burning! 4 people from the party asked for the recipe! Big hit!