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Blueberry & Ginger Tart

 Blueberry & Ginger Tart
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
14 ServingsPrep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 1-3/4 cups King Arthur Unbleached 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

2 of 2

Blueberry & Ginger Tart (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.