Blueberry Buttermilk Tart

Although I did not win at Powerball this past week, I did come into a bit of luck this weekend when one of my rare days off fell on one of the most gorgeous weekends of summer.  My friend and I decided to take full advantage of the sun and the fact that I have a car for the month (thanks mom!) and headed to Crane Beach in Ipswich, MA.  After 4 hours of sun, we decided to head back to Boston but made a detour on the way stopping at Russell Orchards for wine tasting (fruit wines), berry picking and cider donuts!  I was a little disappointed that raspberry picking was over, but they had ample blueberries and blackberries for picking (and tasting along the way).

With a pint of freshly picked blueberries in hand, I scoured epicurious.com for summer blueberry recipes and came across this Blueberry Buttermilk Tart.  Although it was published in 1990, it had some recent rave reviews from home bakers that have continued to make this throughout the years.  It starts with a butter tart shell that is blind baked and is then filled with fresh blueberries and a buttermilk lemon custard-like filling.  I will admit that the recipe was not perfect for me.  I had a little difficulty with the tart dough and ended up having to patch several areas that cracked and ripped as I transferred it to the tart pan after rolling.  In addition, the filling took a little longer than the stated time to set and although the outcome was delicious, I would have left mine in an extra 5 minutes in hindsight.  Even with these slight flaws, it is a scrumptious summer dessert and great for berry picking experiments!

Stay tuned for how I used my blackberries in my next post!

Click here for the recipe.

Blueberry Buttermilk Tart (from epicurious.com)

For the shell

1 1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, 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
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 cups picked over blueberries

Preparation

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 and serve it at room temperature or chilled with the ice cream.

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