I had a bunch of blueberries and buttermilk and found this recipe on epicurious that had really good reviews. It is a great recipe! I would make it again. The tart is very lemony and reminds me of a lemon bar sort of but more custardy. Two lemons barely gave me a tablespoon of lemon zest but it was enough. I ended up taking out some of the blueberries when I couldn’t fit all the custard in the tart shell and didn’t want to waste it. I love custard! I also used salted butter because that is what I had and finally found out on the internet how much salt is in a stick of butter. It is slightly over 1/4 tsp. Good to know! So I omitted the 1/4 tsp of salt. Also, I made a mistake and used a whole stick instead of a half stick of butter in the custard. I was pretty upset when I made this error because I thought I ruined it but it turned out great regardless.
Ingredients
For the shell
- 1 1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cut into bits
- 1 large egg yolk, beaten with 2 tablespoons ice water
- raw rice for weighting the shell
For the filling
- 1 cup buttermilk
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 cups picked over blueberries
- confectioners’ sugar for sprinkling the tart
Preparation
Make the shell:
In a bowl stir together the flour, the 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 the rice, and bake the shell in the middle of a preheated 350°F. oven for 25 minutes. Remove the foil and rice carefully, bake the shell for 5 to 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
Make the filling;
In a blender or food processor blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the 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 a preheated 350°F. oven for 30 to 35 minutes, or until the filling is just set.
Let the tart cool completely in the pan on the rack, sprinkle it with the confectioners’ sugar, sifted, and serve it at room temperature or chilled with the ice cream.