Recipe a Day for May: Blueberry Buttermilk Tart
|May 11, 2012||Posted by Sarah under Cooking, Produce, Recipes|
I’ll be honest, the recipe for today is a little involved… but what homemade dessert isn’t? I love that the tart shell is made from scratch. If you’re an avid baker or just looking to impress your friends and family, then here ya go!
Blueberry Buttermilk Tart
Yield 8 to 10 Servings
For the shell
- 1 1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into bits
- 1 large egg yolk, beaten with 2 tablespoons ice water
- Raw rice for weighting the shell
For the filling
- 1 cup buttermilk
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 cups fresh Florida blueberries, rinsed and dried
- Confectioners’ sugar, sifted
- Accompaniment: Fresh whipped cream or vanilla ice cream
For the shell:
In a bowl, stir together the flour, sugar and salt. Add butter and blend until mixture resembles coarse meal. Add egg yolk mixture and blend until liquid is incorporated. Form dough into a ball, dust with flour and chill, wrapped in plastic wrap, for 1 hour.
Roll out dough to 1/8 inch thickness on a floured surface. Fit dough into a 10-inch tart pan with a removable fluted rim, and chill covered for at least 30 minutes or overnight.
After chilling, line shell with foil, fill foil with the rice, and bake in the middle of a preheated 350°F oven for 25 minutes. Remove foil and rice carefully, then bake uncovered shell for 5 to 10 minutes more, or until pale golden, and let cool in the pan on a rack.
For the filling:
In a blender or food processor, blend together buttermilk, egg yolks, granulated sugar, zest, lemon juice, butter, vanilla, salt and flour until smooth. Spread blueberries evenly over bottom of 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 filling is set.
Let the tart cool completely in the pan on the rack, sprinkle with the confectioners’ sugar, and serve at room temperature or chilled with topping of choice.