Blueberry Lemon Tart

More beautiful blueberries are ripening and ready for adding to tarts, pies and cakes.  This tart is a lovely, company-worthy summer dessert of blueberries in a lemony custard over a shortbread-like crust.  I’ve adapted a recipe from Epicurious for Blueberry Buttermilk Tart for this.  I make the tart in a 9” fluted tart pan with a removable bottom.

Crust:
1 cup plus 2 Tablespoons all purpose (bleached) flour
3 Tablespoons sugar
¼ teaspoon salt
7 Tablespoons chilled unsalted butter, cut into pieces
1 egg yolk
2 Tablespoons ice water

Filling:
A little less than 1 cup buttermilk (7/8 cup)
3 egg yolks
½ cup sugar
grated zest from 3 lemons
2 Tablespoons lemon juice
¼ cup unsalted butter, melted and cooled
1 ½ teaspoons vanilla
¼ teaspoon salt
2 Tablespoons all purpose flour
1 ½ cups fresh blueberries

Make the crust: Combine flour sugar and salt in a food processor, or in a medium-sized bowl.  Add butter, cut in to dough using on/off turns until the mixture forms coarse crumbs.  If mixing by hand, cut the butter into the dough with a pastry blender or using your fingers to break up and distribute the butter.  Mix egg yolk and ice water in a small bowl.  Add to the crumb mixture, process or combine with a fork until the dough begins to hold together if you pinch it with your fingers.  Add just enough of the liquid to achieve this.  If it is too dry, add a bit more water.

Press the dough over the bottom and up the sides of a 9-inch tart pan with a removable bottom.  Use a fork to poke holes over the bottom of the crust (so it won’t bubble up during baking).  Chill the dough for at least 30 minutes or overnight.

Preheat the oven to 350°.  Line the shell with foil, fill the foil with pie weights or rice or beans.  Bake in the middle of the oven until the crust is set, about 20 minutes.  Remove the foil and beans.  Continue baking until pale golden, about 5-10 minutes longer.  Transfer to a rack to cool while you make the filling.

Make the filling: In a blender or food processor, combine the buttermilk, egg yolks, sugar, zest, lemon juice, butter, vanilla, salt and flour until the mixture is smooth.  Spread the blueberries evenly over the bottom of the tart shell, and then carefully pour the buttermilk mixture over them.  Bake the tart in the middle of the 350° oven for 25-30 minutes, until the filling is set.  Let the tart cool completely.  Remove the tart pan sides and transfer tart to a large plate.  I like to refrigerate this and serve it chilled, but it is also fine at room temperature.

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