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ISO: ISO anybody got a fresh blueberry tart recipe with a creamy layer on the crust topped by berries?
- Thread starter CathyZ
- Start date
In Search Of:
michelleinil
Well-known member
BLUEBERRY BUTTERMILK TART
BLUEBERRY BUTTERMILK TART
For the shell:
1 1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick unsalted butter --
(1/2 cup) cold, 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 grated lemon zest
1 tablespoon fresh lemon juice
1/2 stick unsalted butter --
(1/4 cup) melted and cooled
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 cups blueberries
confectioners'
sugar -- for sprinkling the tart
blueberry ice cream -
- as an accompaniment, if desired
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.
BLUEBERRY BUTTERMILK TART
For the shell:
1 1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick unsalted butter --
(1/2 cup) cold, 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 grated lemon zest
1 tablespoon fresh lemon juice
1/2 stick unsalted butter --
(1/4 cup) melted and cooled
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 cups blueberries
confectioners'
sugar -- for sprinkling the tart
blueberry ice cream -
- as an accompaniment, if desired
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.