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!

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