Heavenly Blueberry Tart
Total TimePrep: 20 min. Bake: 40 min. + cooling
YUM! With some changes: Whole wheat flour Vegan butter in the crust Doubled the salt in the crust to 1/4 t Omitted the nutmeg in the filling Halved the cinnamon in the filling to 1/4 t Added 1/4 t vanilla in the filling Removed from the oven at 35 minutes I’ve now made it twice in one week and will probably make it again this weekend. My boyfriend loves it. It is so good!
The recipe turned out perfectly! I used a muffin tin to make individual tarts for a summer deck party and everyone raved about how delicious they were. Easy to take out of the muffin tin paper and they held together as a finger food treat! I added one teaspoon of fresh lemon juice to balance out the sugar and this worked perfectly. Enjoy!
This filling recipe is terrible. Do not put in the nutmeg. It’s way too overpowering. I’m disappointed that I didn’t listen to my gut and replace the nutmeg with vanilla and add a little butter. Will try again with these revisions.
I did 1/2 cup of sugar instead of 2/3 in the filling and it was still nice and sweet. Next time I make this I will take it out 10 minutes earlier. The curst was a little too done. It was otherwise very tasty!
Fabulous. Also can use coconut flour. I did
This was delicious! I was in a hurry so I just used Pillsbury pie crust and made more of a galette. Next time I will make the crust as directed and I'm sure it will be even better.
Amazing pie but a bit too much crust for my liking, gets quite hard to cut, so will cut down on amount next time. Try it also without cinnamon and nutmeg during blueberry season - tastes so good just to taste the blueberries only
Best blueberry Tart ever according to my husband...this is now his new birthday cake request!! Used blueberries freshly picked from our garden!
Healthy and tasty! All liked it!
Very easy to make. I made this for the 4th of July. Just delicious!! I reduced to cooking time about 10 minutes. I plan to make this again.