Blueberry & Ginger Tart Recipe

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Blueberry & Ginger Tart Recipe
Blueberry & Ginger Tart Recipe photo by Taste of Home
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Blueberry & Ginger Tart Recipe

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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
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling

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

Nutritional Facts

1 slice (calculated without whipped cream): 249 calories, 10g fat (6g saturated fat), 26mg cholesterol, 75mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 2g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Blueberry & Ginger Tart in Simple & Delicious April/May 2012, p49

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Reviews forBlueberry & Ginger Tart

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MY REVIEW
VARN User ID: 8124713 225918
Reviewed May. 5, 2015

"This looks so yummy! I have blueberries planted and hopefully they bear fruit! I will still try your recipe with store bought ones. It is nice to see a fellow Arkansian's recipe. I live out from Conway!"

MY REVIEW
Apatterson29 User ID: 6762277 119464
Reviewed Jul. 5, 2012

"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!"

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