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Blueberry and Buttermilk Tart

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The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement to the sweet, plump blueberries on top.

  • Servings: 8

Source: Martha Stewart Living, May 2007

Ingredients

  • 1/2 cup (1 stick) cold unsalted butter
  • 1/4 cup plus 1/3 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/3 cup blanched whole almonds
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1/2 cup heavy cream
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 tablespoon fresh lemon juice
  • 3 cups fresh blueberries (about 1 1/2 pints)

Directions

  1. Make the crust: With an electric mixer on low speed, beat butter and 1/4 cup sugar until just combined, about 15 seconds. Add flour and salt, and beat until dough comes together, about 3 minutes. Shape into a disk.

  2. Pulse remaining 1/3 cup sugar and the almonds in a food processor until finely ground. Scatter half of the almond mixture onto a clean work surface, and place dough on top. Scatter the remaining almond mixture on top, and roll out dough, resprinkling with almond mixture and incorporating into dough, until dough measures an 11-inch square.

  3. Preheat oven to 325 degrees. Fit dough into a 9-inch square tart pan with removable bottom, pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm, at least 30 minutes (or up to 1 day).

  4. Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until golden brown, about 30 minutes. Let cool.

  5. Make the filling: Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.

  6. 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.

  7. Remove tart from pan. Spread custard into crust. Refrigerate until custard is slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until custard is firm, about 2 hours (or up to 1 day). Cut into squares to serve.

Cook's Notes

The tart is best served soon after it's assembled, but it's so delicious that it's unlikely that there will be a crumb left over.

Reviews Add a comment

  • IKCItsKatie
    30 JUN, 2014
    I will not make this again. The transition from the counter to the tart pan will likely result in the crust completely falling apart. I recommend rolling it out on the removable base from the tart pan so that at least the bottom remains in tact. Also the "custard" was not at all appetizing. Using the gelatin gives it the consistency of fried egg whites. I, and most of the guests I served this to, ended up removing the filling (it pulls off in one piece) and eating the crust and berries.
    Reply
  • MS10233293
    25 MAR, 2014
    I made this for my father's birthday and it was a big hit. Perfect in the summer or as a brunch dessert, it is refreshing and delicious. One of my favorite recipes.
    Reply
  • dealrup
    10 AUG, 2013
    This was very good, once it set up. My recomendation is make a day ahead. Take the time to refrig dough. Cool everthing before putting together. Once it set in frig overnight it was great, crust was not hard just a nice firm, taste. Takes time to make and it may be hard to wait but its worth it!
    Reply
  • Lainy Small
    22 JAN, 2013
    Tastes and looks wonderful! Veesee my crust was also chewy and tough but a friend informed me that I had pressed the crust too hard into the pan and you should use a softer hand to form it.
    Reply
  • Keila F
    23 JUL, 2012
    Before adding the custer coat the crust with white chocolate to prevent it getting soggy and it tastes great.
    Reply
  • veesee
    19 SEP, 2011
    Did I miss something in this recipe? My crust was terrible. It turned out hard and inedible. the rest of the recipe was delicious.
    Reply
  • mcptsr1
    9 JUL, 2011
    I entered this recipe in a Blueberry Dessert bakeoff contest at our local Blueberry Fair and out of 15 contestants won the Grand Prize!! Sooo delicious. Its got a real surprising twist of sweet and slightly tangy. I scored a perfect 30 points for taste with the judges. The only changes I made were to add some orange/lemon zest to the crust and 1/4 Teaspoon of almond extract to the filling. i also made a homemade raspberry puree to swirl on the plate for presentation. Thanks Martha!
    Reply
  • pyegirl
    11 AUG, 2010
    This is a great recipe, tastes a bit tangy like cheese cake but much lighter. Next time I'd change a few things. I'd flour the board before rolling out the dough--it was too sticky. Also, because of posts above I put the custard in the fridge for about 45 minutes before spreading on the tart to keep if from being runny. I also zested the lemon before I squeezed it. It was a big hit.
    Reply
  • Donna_Jagoe
    24 JUL, 2010
    also the edges of my crust sunk down while baking. It looked like a big cookie when it was done even though I chilled the dough in the piepan for 1 hour before baking.
    Reply
  • Donna_Jagoe
    24 JUL, 2010
    what is going on with this custard? It came out all watery? I guess I will have to whip some cream cheese into it. Can anyone offer any hints at this custard?
    Reply