Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Blueberry and Buttermilk Tart 3.6 (68) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 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. Ingredients ½ cup (1 stick) cold unsalted butter ¼ cup plus ⅓ cup sugar 1 cup all-purpose flour ½ teaspoon coarse salt ⅓ cup blanched whole almonds 1 teaspoon unflavored gelatin 1 tablespoon cold water ½ cup heavy cream 3 tablespoons sugar ⅛ teaspoon salt 1 cup low-fat buttermilk 1 tablespoon fresh lemon juice 3 cups fresh blueberries (about 1 ½ pints) Directions 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. 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. 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). Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until golden brown, about 30 minutes. Let cool. Make the filling: 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 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. Rate it Print