Blueberry Buttermilk Tart

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 8 tablespoons cold butter, cut into bits
• 1 egg yolk, beaten with
• 2 tablespoons cold water
• 4 tablespoons butter, melted and cooled
• 1 cup buttermilk, well stirred
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1 tablespoon grated lemon, rind of
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 tablespoons flour
• 2 cups picked over fresh blueberries
• powdered sugar (to garnish)

Recipe

• 1 make the tart shell: in a food processor, or with a pastry blender, mix together the flour, sugar and salt.
• 2 cut in the butter and blend until it resembles coarse meal.
• 3 add the yolk mixture, toss until liquid is incorporated.
• 4 form the dough into a ball.
• 5 dust the dough with flour.
• 6 wrap dough in plastic wrap and chill for 1 hour.
• 7 roll out the dough on a floured surface, fit it into a 10-inch tart pan with a removable rim.
• 8 chill the formed tart shell for at least 30 minutes.
• 9 preheat oven to 350 degrees.
• 10 line the chilled shell with foil, fill it with the pastry weights or rice, and bake the shell for 25 minutes, until it is a pale golden color.
• 11 cool the shell in its pan on a rack.
• 12 make the filling: preheat the oven to 350 degrees.
• 13 in a blender or food processor, blend together the buttermilk,egg yolks, sugar, lemon peel, lemon juice, melted butter, vanilla, salt and the flour just until smooth.
• 14 remove the pastry weights and foil from the shell.
• 15 place the tart shell on a baking sheet.
• 16 spread the blueberries in the shell and pour the buttermilk mixture over.
• 17 bake in the preheated oven for 30 to 35 minutes or until the filling is just set.
• 18 let the tart cool completely.
• 19 sprink with powdered sugar just before serving.
• 20 serve at room temperature or chilled.