Blueberry and Buttermilk Tart

Name: Blueberry and Buttermilk Tart
Prep time: 30 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1/2 cup cold unsalted butter; 1/4 cup plus 1/3 cup sugar; 1 cup flour; 1/2 teaspoon coarse salt; 1/3 cup whole blanched almond; 1 teaspoon unflavored gelatin; 1 tablespoon cold water; 1/2 cup heavy cream; 3 tablespoons sugar; 1/8 teaspoon salt; 1 cup low-fat buttermilk; 1 tablespoon fresh lemon juice; 3 cups fresh blueberries, about 1 1/2 pints

Submitted by Chef mariajane

"A fantastic Martha Stewart recipe - So delicious -"

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Ready In:: 30mins
Ingredients:: 13
Serves:: 8

ingredients

FOR THE CRUST
¹⁄₂ cup cold unsalted butter
¹⁄₄ cup plus 1/3 cup sugar
1 cup flour
¹⁄₂ teaspoon coarse salt
¹⁄₃ cup whole blanched almond
FOR THE FILLING
1 teaspoon unflavored gelatin
1 tablespoon cold water
¹⁄₂ cup heavy cream
3 tablespoons sugar
¹⁄₈ teaspoon salt
1 cup low-fat buttermilk
1 tablespoon fresh lemon juice
3 cups fresh blueberries, about 1 1/2 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 sugar and almonds in a food processor until finely ground. Scatter half of the almond mixture on 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°F Fit dough into a 9-inch square tart pan with removeable 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 glasss, until golden brown, about 30 minutes. Let cool.
MAKE THE FILLING: Sprinkle the gelatin over cold water in 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 overtop. Refrigerate until custard is firm, about 2 hours or up to 1 day. Cut into squares to serve.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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