A few months ago I participated in a gift swap with other people who love to cook via an online community. My secret gift giver was sweet enough to send me these adorable little yellow ice cream bowls, yellow spatulas, and a tart pan. I was so looking forward to using the tart pan but I wanted to make sure it was the perfect recipe. When I saw this recipe for a Blueberry Tart on Martha Stewart’s website I knew it would be a great choice since berries are in season right now. It’s also the perfect choice for a summer dinner party because you have to chill it for at least 2 hours before serving so you can assemble it ahead of time and forget about it until it’s time to pull it out for dessert. Oh and the shortbread crust was DELICIOUS! I am tempted just to use the crust recipe for my go-to shortbread cookie recipe! All in all it was just wonderful with the buttery shortbread crust, tangy lemon buttermilk custard, and fresh blueberries.
Blueberry and Buttermilk Tart
Source: Everyday Food
* 1/2 cup (1 stick) cold unsalted butter
* 1/4 cup plus 1/3 cup sugar
* 1 cup all-purpose flour
* 1/2 teaspoon coarse salt
* 1/3 cup blanched whole almonds
* 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)
1. 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.
2. Pulse remaining 1/3 cup sugar and the almonds in a food processor until finely ground. Scatter half of the almond mixture onto 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. (I didn’t have any luck rolling out the dough because it was way too crumbly so I just incorporated all of the almond mixture in by kneading and then just pressed the dough into the pan with my hands until it covered the bottom and sides of the tart pan. )
3. Preheat oven to 325 degrees. Fit dough into a 9-inch square tart pan with removable bottom, pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm, at least 30 minutes (or up to 1 day).
4. Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until golden brown, about 30 minutes. Let cool.
5. Make the filling: Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
6. 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.
7. Remove tart from pan. Spread custard into crust. Refrigerate until custard is slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until custard is firm, about 2 hours (or up to 1 day). Cut into squares to serve.