Blueberry buttermilk tart

Yield: 1 Servings

Measure Ingredient
\N \N Shell
1½ cup All-purpose flour
¼ cup Sugar
¼ teaspoon Salt
¼ pounds Cold butter; cut bits
1 large Egg; beat with
2 tablespoons Ice water
\N \N Raw rice; for weighing shell
\N \N Buttermilk filling
1 cup Buttermilk
3 larges Egg yolks
½ cup Sugar
1 tablespoon Lemon zest; grate
1 tablespoon Fresh lemon juice
½ \N Stick unsalted butter; melt, cool
1 teaspoon Vanilla
½ teaspoon Salt
2 tablespoons All-purpose flour
2 cups Blueberries; pick over
\N \N Confectioner's sugar


SHELL-In a bowl, stir together flour, sugar and salt. Add butter and blend until mixture resembles coarse meal. Add yolk mixture, tossing until liquid is incorporated, and form dough into a disk. Dust dough with flour and chill, wrapped in plastic wrap, 1 hour. Roll out dough ⅛" thick on a floured surface and fit into a 10" tart pan with a removable fluted rim.

Chill shell at least 30 minutes or, covered, overnight. Preheat oven to 350~. Line shell with foil and fill with rice. Bake shell in middle of oven 25 minutes. Remove foil and rice carefully and bake shell 5 minutes more, or until pale golden. Cool shell in pan on a rack. FILLING-In a blender or processor blend together filling ingredients until smooth. Spread blueberries evenly in bottom of shell. Pour buttermilk filling over blueberries and bake in middle of oven 30 to 35 minutes or until just set.

Remove rim of pan and cool tart completely in pan on rack. Sift confectioners' sugar over tart and serve at room temp or chilled with blueberry ice cream. Source: Conde Nast's Gourmet's Weekends.

Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 2, 1998

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