BUTTERMILK BLUEBERRY TART

BUTTERMILK BLUEBERRY TART image

Yield 1 tart

Number Of Ingredients 20

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FOR CRUST
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
For filling
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

Steps:

4. 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. 5. 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) & remaining blueberries scattered over each serving.