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Martha's Buttermilk-Blueberry Tart with Walnut Crust


Tangy buttermilk is the perfect partner for sweet-tart blueberries in this simple make-ahead tart. Martha made this recipe on episode 701 of Martha Bakes.

  • Yield: Makes one 10-inch tart

Photography: Yossy Arefi


  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 cup heavy cream
  • 6 tablespoons sugar
  • 1/4 teaspoon coarse salt
  • 2 cups low-fat buttermilk
  • 2 tablespoons fresh lemon juice
  • Perfect Nut Crust
  • 4 cups fresh blueberries (about 2 pints)


  1. Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.

  2. Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.

  3. Remove crust from pan. Spread filling into crust and refrigerate until slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until filling is firm, about 2 hours (or up to 1 day).

Reviews Add a comment

  • kenward34725
    11 OCT, 2016
    So after guessing about the amount of flour (I guessed 1 cup - seemed okay) I made the filling and was very disappointed. As noted in an earlier comment, there is no "spreading" of the filling - definitely you pour. And it never did set up so that you could have an actual slice as per the picture. I was very disappointed in this recipe and threw out the printed copy I'd used in the kitchen. Don't made this. A waste of time and money. I may make the crust again, but would not do this filling.
  • cruisinnrbgmai
    9 OCT, 2016
    I was making the nut crust and was annoyed that flour is not listed as an ingredient but is noted in the instructions. I also guessed one cup of flour. I would have chosen another recipe had I realized there was an error in it prior to buying the ingredient.
  • MS10783302
    7 OCT, 2016
    Just to mention of flour in the ingredients for walnut crust, yet flour is mentioned in the instructions. Also, good to say POUR filling into crust instead of spread. I really struggled with this. Wondered if I should have heated the cream more. As it turned out I guessed on the flour added 1 cup and after an hour in the fridge the filling did firm up. Really good recipe, but you should correct the omission.