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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Reviews (5)

68 Ratings
  • 5 star values: 19
  • 4 star values: 18
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 1
Rating: 5 stars
03/25/2014
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.
Rating: Unrated
08/10/2013
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!
Rating: Unrated
01/22/2013
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.
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Rating: Unrated
07/23/2012
Before adding the custer coat the crust with white chocolate to prevent it getting soggy and it tastes great.
Rating: Unrated
09/19/2011
Did I miss something in this recipe? My crust was terrible. It turned out hard and inedible. the rest of the recipe was delicious.