I am not sure what is going on with me and the blueberries this summer but it is getting intense. Intense like this tart. This is the fabulous blue half of two desserts for the Fourth of July. The other red half is obviously the Mascarpone Tart with strawberries. This dessert does not disappoint and once you get the great unshrinkable sweet tart shell down, you will create these beautiful desserts as fast as your guests will eat them. I used a 9 inch tart pan for this and had a little extra filling. I would definitely serve this with something bubbly. Domaine Chandon, Napa Valley, Brut Classic American Summer Limited Edition. I mean, look at that little bottle, its perfect!
Blueberry Buttermilk Tart
Makes one 10 inch tart
Sweet tart shell
1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg
1 cup sugar
3 tbsp cornstarch
1 whole egg
3 egg yolks
6 tbsp unsalted butter, melted and cooled
1 1/2 cups buttermilk
1/2 tsp vanilla bean paste
1 tbsp freshly squeezed lemon juice
1/4 teaspoon sea salt
Pinch freshly grated nutmeg
1 pint (2 cups) blueberries
Lightly sweetened whipped cream for topping
To make the tart shell:
Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Add the egg and process in long pulses–about 10 seconds each–until the dough forms clumps. Just before you reach this stage, the sound of the machine working the dough will change. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Form into a disk, wrap the dough in plastic, and chill for two hours.
Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. (I rolled mine out between saran wrap.) Turn the dough into your prepared 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in to create double-thick sides. Pierce crust all over with fork.
Freeze the crust for at least 30 minutes, preferably longer, before baking.
To bake the crust: Preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. Since you froze the crust, you can bake it without weights. Put the tart pan on a baking sheet and bake in the center of the oven for 20 to 25 minutes.
Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 5 minutes longer.
Allow the tart shell to cool completely while you prepare the filling.
To make the filling:
Whisk together sugar and cornstarch to remove any lumps. Whisk in egg, yolks, melted butter, buttermilk, vanilla bean paste, lemon juice, salt and nutmeg, and pour into tart shell. Sprinkle surface evenly with 1 1/2 cups blueberries.
Heat oven to 350 degrees. Bake the tart until surface is barely golden and still wobbly in the center, 35 to 45 minutes. Remove and allow the tart to cool to room temperature. Serve lightly chilled, with whipped cream.
Adapted from The New York Times.