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.

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Ingredients

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Directions

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  • 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.

  • 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).

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