BLUEBERRY-BUTTERMILK TART

Blueberry-Buttermilk Tart image

Provided by Julia Moskin

Categories dessert

Time 1h

Yield One 10-inch tart, about 10 servings

Number Of Ingredients 18

Ingredients

8 ounces (2 sticks) unsalted butter, at room temperature
1/3 cup plus 2 tablespoons confectioners' sugar
2 large egg yolks (or 1 1/2 if extra-large or jumbo)
1/4 teaspoon vanilla extract
Pinch fine sea salt
2 scant cups all-purpose flour
1 tablespoon cold heavy cream or milk
1 cup granulated sugar
3 tablespoons cornstarch
1 whole egg
3 egg yolks
6 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk
Scrapings from 1/2 vanilla bean, or 1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Pinch freshly grated nutmeg
1 pint (2 cups) blueberries, preferably wild
Lightly sweetened whipped crème fraîche or whipped heavy cream, or a combination, for serving optional

Steps:

To make crust: In a mixer, cream butter and sugar together until smooth and fluffy. Mix in yolks, vanilla and salt. Add flour all at once and mix just to combine. Add cream or milk and mix just until smooth. Form into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate, at least 1 hour or overnight.
On a floured surface, roll dough into a circle to fit a 10-inch tart pan. Transfer to pan and lightly press in, making sure dough rises about 1/4 inch above rim. Refrigerate in pan 1 hour.
Preheat oven to 350 degrees. Bake until barely golden, about 30 minutes. Check halfway through baking and prick any bubbles with a sharp knife. Let cool to room temperature.
To make filling: whisk together sugar and cornstarch to remove any lumps. Whisk in egg, yolks, melted butter, buttermilk, vanilla or vanilla scrapings, salt and nutmeg, and pour into tart shell. Sprinkle surface evenly with 1 1/2 cups blueberries.
Heat oven to 350 degrees. Bake tart until surface is barely golden and still wobbly in the center, 35 to 45 minutes. Remove and let cool to room temperature. Serve at room temperature or lightly chilled, with a dollop of whipped cream (if using) and remaining blueberries scattered over each serving.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 9 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 161 milligrams, Sugar 30 grams, TransFat 1 gram