Blueberry & Ginger Tart – a delicious recipe with flour, brown sugar, cold butter, lime juice, sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 400u00b0 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.
766
kcal
Calories
35
g
Fat
114
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1-3/4 cups all-purpose flour, 3/4 cup packed brown sugar, 3/4 cup cold butter, cubed, 2 tablespoons lime juice, divided, and more.
Yes, Blueberry & Ginger Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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