Blueberry Buttermilk Tart
Ingredients
Tart Shell:
1 1/3 c AP Flour
¼ c Sugar
¼ t Salt
4 oz. Butter, Cold, Cubed
1 Egg Yolk
2 T Water, cold
Filling:
1 c Buttermilk
3 Egg Yolks
½ c Sugar
1 T Lemon Zest
1 T Lemon Juice
2 oz. Butter, melted
1 t Vanilla extract
½ t Salt
2 T AP Flour
2 c Fresh Blueberries
Preparation
To prepare tart shell:
Combine first 3 ingredients and cut in butter until the mixture is crumbly. Whisk egg yolk and water and add to dry mixture. Form the dough into a ball, wrap it with plastic wrap, and chill for one hour.
Roll the dough to 1/8” and fit to a 10” tart shell with a removable bottom. Chill the unbaked tart shell at least 30 minutes.
Line the shell with foil, fill with pie weights or dry beans, and bake the shell in a 350 degree oven for 25 minutes. Remove the foil and weights and bake the shell for an addition 5 to 10 minutes or until pale golden brown. Cool completely.
To prepare filling:
Combine all filling ingredients except blueberries in the bowl of a food processor. Pulse the mixture until it is smooth. Scatter the blueberries in the tart shell and gently pour the custard mixture over them.
Bake the tart in a 350 degree oven for 30 to 35 minutes until the filling is just set. Cool and sift powdered sugar over the top. Serve chilled or at room temperature.
