Blueberry Buttermilk Tart

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One would never guess that the filling is buttermilk. Allow for 90 minutes of chilling for the shell.

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Steps

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Make the tart shell: in a food processor , or with a pastry blender , mix together the flour , sugar and salt.

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Cut in the butter and blend until it resembles coarse meal.

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Add the yolk mixture , toss until liquid is incorporated.

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Form the dough into a ball.

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Dust the dough with flour.

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Wrap dough in plastic wrap and chill for 1 hour.

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Roll out the dough on a floured surface , fit it into a 10-inch tart pan with a removable rim.

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Chill the formed tart shell for at least 30 minutes.

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Preheat oven to 350 degrees.

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Line the chilled shell with foil , fill it with the pastry weights or rice , and bake the shell for 25 minutes , until it is a pale golden color.

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Cool the shell in its pan on a rack.

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Make the filling: preheat the oven to 350 degrees.

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In a blender or food processor , blend together the buttermilk , egg yolks , sugar , lemon peel , lemon juice , melted butter , vanilla , salt and the flour just until smooth.

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Remove the pastry weights and foil from the shell.

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Place the tar.

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Ingredients

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all-purpose flour, sugar, salt, butter, egg yolk, water, buttermilk, granulated sugar, egg yolks, lemon, rind of, fresh lemon juice, vanilla, flour, fresh blueberries, powdered sugar