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Blueberry Buttermilk Tart




Source of Recipe


internet


List of Ingredients




Crust:
1-1/4 cups flour
1/4 cup granulated sugar
1 stick cold butter, sliced thinly
1 large egg yolk
2 Tablespoons ice water

Batter:
1 cup buttermilk
1/4 cup melted butter
3 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla
1 Tablespoon grated lemon rind
1 Tablespoon fresh lemon juice
1 Tablespoons flour
2 cups fresh blueberries


Recipe



Preheat oven to 350 degrees. You will need a glass or ceramic pie dish.

Prepare crust in food processor by mixing all the ingredients except the water. Gradually, using an on/off pulse, add water just until dough forms a ball. Chill dough in plastic bag in the refrigerator for 1 hour. Roll out on wax paper to 1/8 inch and trim edges to make a circle a bit larger than the diameter of your deep pie dish. Place in dish and flute edges of dough. Chill finished crust another 30 minutes while you prepare the batter. (Alternatively, you can make the pie shell the night before and keep in the refrigerator overnight.)

For filling: blend all ingredients, except the blueberries, in blender, starting with the buttermilk and butter. Spread blueberries in pie shell and pour batter over them, filling the pie shell near to the top. Bake 1 hour or until batter is set. (When you touch it slightly, your finger should bounce off, not sink.) Cool for at least an hour and serve at room temperature, slicing it like a pie.