Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
- Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
- Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
- Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.
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Indumina Umesha
[email protected]The tart was a complete failure.
Tina Bartley
[email protected]I would not recommend this recipe to anyone.
Byusa Arnaud
[email protected]Overall, I thought the tart was good, but not great.
PK GAMING
[email protected]The crust was a bit difficult to work with, but the tart was still very good.
Richard Chibuzor Onwurah
[email protected]The tart was a bit too sweet for my taste, but I still enjoyed it.
Zee Mimi
[email protected]I substituted raspberries for the blueberries and it was just as delicious.
Nathan Lopez
[email protected]The tart was easy to make and the instructions were very clear.
hidden game play
[email protected]This was my first time making a tart and it turned out great! Thanks for the recipe!
Steven McGlauh
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it.
JuliusMichael Waldner
[email protected]This blueberry tart was absolutely delicious! The crust was flaky and buttery, and the blueberries were sweet and juicy. I would definitely recommend this recipe to anyone who loves blueberry tarts.