Blueberry and Buttermilk Tart
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- Yield Serves 8
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
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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.
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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.
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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).
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Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until golden brown, about 30 minutes. Let cool.
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Make the filling: Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
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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.
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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.
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.
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Before adding the custer coat the crust with white chocolate to prevent it getting soggy and it tastes great.
Did I miss something in this recipe? My crust was terrible. It turned out hard and inedible. the rest of the recipe was delicious.
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!
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.
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.
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?
very funny, shortcake :)
I made it and it was great.
Lovely dessert which isn't very sweet. It tastes fresh and tangy, just like you would imagine it would taste - not heavy at all. Perfect for a hot summer day.
I wonder if Susan actually tried this.. I'm going to try this tomorrow. All I need is the buttermilk.
This looks good, must try.