Blueberry Buttermilk Tart

Recipe Ingredients

		Crust
1 1/3 cups	83g / 2.9oz	Flour
1/4 cup	49g / 1.7oz	Sugar
1/4 teaspoon	1.3ml	Salt
1		Unsalted butter - cold, cut into bits
1		Egg yolk - beaten with
2 tablespoons	30ml	Ice water
		Filling
1 cup	237ml	Buttermilk
3		Eggs
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Grated lemon zest
1 tablespoon	15ml	Lemon juice
1/4 cup	49g / 1.7oz	Unsalted butter - melted and cooled
1 teaspoon	5ml	Vanilla
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Flour
2 cups	474ml	Blueberries

Recipe Instructions

For the Crust:

In a bowl, stir together the flour, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add the yolk mixture and form into a ball. Chill for an hour. Roll out the dough 1/8-inch thick on a floured surface, fit it into a 9 or 10-inch Springform pan, line with foil, fill the foil with rice or beans, and bake in a preheated oven at 350 for 25 minutes. Remove the foil and rice or beans and bake for 5 to 10 minutes more or until crust is golden.

For the filling:

In a blender or food processor, blend together the buttermilk, egg yolks, sugar, lemon zest, lemon juice, butter, vanilla, salt, and flour until the mixture is smooth. Spread blueberries over the bottom of the crust and pour buttermilk mixture over them. Bake at 350 for 45 minutes, or until the filling is just set.

Source:
Taste of Home

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