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