Ingredients: |
Ingredients: Crust:
1 1/3 cups all-purpose flour
1/4 cup sugar
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, cut into bits
1 large egg yolk, beaten with 2 Tbsp ice water
raw rice for weighting the shell
Filling:
1 cup buttermilk
3 large egg yolks
1/2 cup granulated sugar
1 Tbsp freshly grated lemon zest
1 Tbsp fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 tsp vanilla
1/2 tsp salt
2 Tbsp all-purpose flour
2 cups picked over blueberries
confectioners' sugar for dusting the tart
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Directions: |
Directions:Preheat oven to 350º
FOR THE CRUST:
In a bowl, stir together the flour, sugar and the salt. Add the butter and blend the mixture until it resembles coarse meal.
Add the yolk mixture, toss the mixture until the liquid is incorporated and form the dough into a ball.
Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour.
Roll out the dough 1/8 inch thick on a floured surface, fit it into a 10-inch tart pan with a removable fluted rim, and chill the shell for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with rice and bake the shell in the middle of the preheated oven for 25 minutes. Remove the foil and rice carefully, bake the shell for 5 to 10 minutes more, or until pale golden. Cool in pan on a rack.
FOR THE FILLING:
In a blender or food processor blend together the buttermilk, the yolks, granulated sugar, zest, lemon juice, butter, vanilla, salt and flour until the mixture is smooth.
Spread the blueberries evenly over the bottom of the shell, and pour the buttermilk mixture over them.
Bake the tart in the middle of the preheated oven for 30 to 35 minutes, or until filling is just set.
Cool completely in the pan on the rack. Sprinkle it with the confectioners' sugar, sifted and serve it at room temperature or chilled with ice cream. |
This recipe for Blueberry Buttermilk Tart is from