I have blueberries in my cereal often. But they are even better on this yummy dessert
This recipe requires refrigeration prior to completion but it is worth the wait!
What You Need
For the shell
1 1/3 Cups flour
1/4 Cup sugar
1/4 tsp Salt
½ Cup butter (unsalted) cut into small pieces
1 Egg yolk( beaten with 2 Tbsp ice water)
raw rice for weighting the shell
For the filling
1 Cup buttermilk
3 Eggs (yolks only)
1/2 Cup sugar
1 Tbsp lemon zest
1 Tbsp lemon juice
1/4 Cup Butter ( unsalted)
1 1/2 tsp Vanilla
1/2 tsp Salt
2 Tbsp flour
2 Cup fresh blueberries
1/4 Cup Coarse sugar ( for sprinkling on top of the tart)
10 inch tart pan ( the kind with removable fluted trim)
Rice, uncooked (about a 1/4 cup)
Food Processor ( or blender)
Before You Start: Melt butter in the microwave and then set aside to cool, wash and sort blueberries (removing stems etc) ]
Lets Make It! To make the shell stir together the flour, the sugar, salt, add the butter in a bowl and using an electric mixer on medium speed blend the mixture until it resembles coarse oatmeal. Add the egg yolk water mixture and using a fork combine until the liquid is incorporated Then using your hands form the dough into a ball. Dust the dough with flour and wrap it in plastic wrap and chill it, in the fridge for 1 hour. Flour your clean board or counter top and using a rolling pin roll out the dough to about 1/8 inch thick . Place the dough into a tart pan then place it back into the fridge for at least 30 . Preheat the oven to 350°. 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. The foil weights the shell to keep it flat. Remove the foil and rice carefully ( use tongs)Then bake the shell for 5 to 10 minutes more, or until it is golden, and let it cool in the pan on a rack.
Make the filling; In a food processor (or blender ) 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 350°F oven for 30 to 35 minutes( or until the filling is set) Let the tart cool completely in the pan on the rack, sprinkle it with the coarse sugar, and serve it at room temperature( or chilled )
Do you like blueberries? I hope you will try this tart.
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