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Blueberry Buttermilk Tart

Author/Submitted by:
Servings: 1
Categories: Desserts / Tarts

1 1/3  Cups  Flour
1/4  Cup  Sugar
1/4  Teaspoon  Salt
1  Stick  Unsalted Butter, cold, cut into bits
1    Egg Yolk, beaten with
2  Tablespoons  Ice Water
1  Cup  Buttermilk
3    Eggs
1/2  Cup  Sugar
1  Tablespoon  Grated Lemon Zest
1  Tablespoon  Lemon Juice
1/4  Cup  Unsalted Butter, melted and cooled
1  Teaspoon  Vanilla
1/2  Teaspoon  Salt
2  Tablespoons  Flour
2  Cups  Blueberries

For the Crust: In a bowl, stir together the flour, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add the yolk mixture and form into a ball. Chill for an hour. Roll out the dough 1/8-inch thick on a floured surface, fit it into a 9 or 10-inch springform pan, line with foil, fill the foil with rice or beans, and bake in a preheated oven at 350 for 25 minutes. Remove the foil and rice or beans and bake for 5 to 10 minutes more or until crust is golden. For the filling: In a blender or food processor, blend together the buttermilk, egg yolks, sugar, lemon zest, lemon juice, butter, vanilla, salt, and flour until the mixture is smooth. Spread blueberries over the bottom of the crust and pour buttermilk mixture over them. Bake at 350 for 45 minutes, or until the filling is just set.

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