Blueberry Buttermilk Tart Recipe
Ingredients
| All purpose flour | 1 1/3 Cup (16 tbs) (For the shell) | |
| Sugar | 1/4 Cup (16 tbs) (For the shell) | |
| Salt | 1/4 Teaspoon (For the shell) | |
| Butter stick | 1 (For the shell) | |
| 1 large egg yolk, beaten with 2 tablespoons ice water | ||
| Raw rice for weighting the shell | ||
| Buttermilk | 1 Cup (16 tbs) (For the filling) | |
| Egg yolks | 3 Large (For the filling) | |
| Granulated Sugar | 1/2 Cup (16 tbs) (For the filling) | |
| Lemon zest | 1 Tablespoon, grated (For the filling) | |
| Lemon juice | 1 Tablespoon (For the filling) | |
| Butter stick | 1/2 , cooled (For the filling) | |
| Vanilla | 1 Teaspoon (For the filling) | |
| Salt | 1/2 Teaspoon (For the filling) | |
| All purpose flour | 2 Tablespoon (For the filling) | |
| 2 cups picked over blueberries | ||
| Confectioners' sugar for sprinkling the tart blueberry ice cream as an accompaniment if desired | ||
Directions
Make the shell: In a bowl stir together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal.
Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball.
Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour.
Roll out the dough 1/8 inch thick on a floured surface, fit it into a 10-inch tart pan with a removable fluted rim, and chill the shell for at least 30 minutes or, covered, overnight.
Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 350° F. oven for 25 minutes.
Remove the foil and rice carefully, bake the shell for 5 to 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
Make the filling: In a blender or food processor blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour until the mixture is smooth, spread the blueberries evenly over the bottom of the shell, and pour the buttermilk mixture over them.
Bake the tart in the middle of a preheated 350° F. oven for 30 to 35 minutes, or until the filling is just set.
Let the tart cool completely in the pan on the rack, sprinkle it with the confectioners' sugar, sifted, and serve it at room temperature or chilled with the ice cream.
Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball.
Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour.
Roll out the dough 1/8 inch thick on a floured surface, fit it into a 10-inch tart pan with a removable fluted rim, and chill the shell for at least 30 minutes or, covered, overnight.
Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 350° F. oven for 25 minutes.
Remove the foil and rice carefully, bake the shell for 5 to 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
Make the filling: In a blender or food processor blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour until the mixture is smooth, spread the blueberries evenly over the bottom of the shell, and pour the buttermilk mixture over them.
Bake the tart in the middle of a preheated 350° F. oven for 30 to 35 minutes, or until the filling is just set.
Let the tart cool completely in the pan on the rack, sprinkle it with the confectioners' sugar, sifted, and serve it at room temperature or chilled with the ice cream.
Chef
