Blueberry And Buttermilk Tart Recipes

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BLUEBERRY AND BUTTERMILK TART



Blueberry and Buttermilk Tart image

The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement to the sweet, plump blueberries on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

1/2 cup (1 stick) cold unsalted butter
1/4 cup plus 1/3 cup sugar
1 cup all-purpose flour
1/2 teaspoon coarse salt
1/3 cup blanched whole almonds
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup heavy cream
3 tablespoons sugar
1/8 teaspoon salt
1 cup low-fat buttermilk
1 tablespoon fresh lemon juice
3 cups fresh blueberries (about 1 1/2 pints)

Steps:

  • Make the crust: With an electric mixer on low speed, beat butter and 1/4 cup sugar until just combined, about 15 seconds. Add flour and salt, and beat until dough comes together, about 3 minutes. Shape into a disk.
  • Pulse remaining 1/3 cup sugar and the almonds in a food processor until finely ground. Scatter half of the almond mixture onto a clean work surface, and place dough on top. Scatter the remaining almond mixture on top, and roll out dough, resprinkling with almond mixture and incorporating into dough, until dough measures an 11-inch square.
  • Preheat oven to 325 degrees. Fit dough into a 9-inch square tart pan with removable bottom, pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm, at least 30 minutes (or up to 1 day).
  • Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until golden brown, about 30 minutes. Let cool.
  • Make the filling: Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
  • Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture, and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
  • Remove tart from pan. Spread custard into crust. Refrigerate until custard is slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until custard is firm, about 2 hours (or up to 1 day). Cut into squares to serve.

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

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

BLUEBERRY BUTTERMILK TART



Blueberry Buttermilk Tart image

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

Provided by DJM70

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
8 tablespoons cold butter, cut into bits
1 egg yolk, beaten with
2 tablespoons cold water
4 tablespoons butter, melted and cooled
1 cup buttermilk, well stirred
1/2 cup granulated sugar
3 large egg yolks
1 tablespoon grated lemon, rind of
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons flour
2 cups picked over fresh blueberries
powdered sugar (to garnish)

Steps:

  • Make the tart shell: In a food processor, or with a pastry blender, mix together the flour, sugar and salt.
  • Cut in the butter and blend until it resembles coarse meal.
  • Add the yolk mixture, toss until liquid is incorporated.
  • Form the dough into a ball.
  • Dust the dough with flour.
  • Wrap dough in plastic wrap and chill for 1 hour.
  • Roll out the dough on a floured surface, fit it into a 10-inch tart pan with a removable rim.
  • Chill the formed tart shell for at least 30 minutes.
  • Preheat oven to 350 degrees.
  • 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.
  • Cool the shell in its pan on a rack.
  • Make the filling: Preheat the oven to 350 degrees.
  • 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.
  • Remove the pastry weights and foil from the shell.
  • Place the tart shell on a baking sheet.
  • Spread the blueberries in the shell and pour the buttermilk mixture over.
  • Bake in the preheated oven for 30 to 35 minutes or until the filling is just set.
  • Let the tart cool completely.
  • Sprink with powdered sugar just before serving.
  • Serve at room temperature or chilled.

Nutrition Facts : Calories 370.1, Fat 20.1, SaturatedFat 11.9, Cholesterol 149.3, Sodium 377.8, Carbohydrate 43.5, Fiber 1.6, Sugar 24.1, Protein 5.2

BLUEBERRY BUTTERMILK TART



Blueberry Buttermilk Tart image

Categories     Milk/Cream     Blender     Food Processor     Dairy     Dessert     Bake     Blueberry     Gourmet

Number Of Ingredients 20

For the shell
1 1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk, beaten with 2 tablespoons ice water
raw rice for weighting the shell
For the filling
1 cup buttermilk
3 large egg yolks
1/2 cup granulated sugar
1 tablespoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 cups picked over blueberries
confectioners' sugar for sprinkling the tart
blueberry ice cream as an accompaniment if desired

Steps:

  • Make the shell:
  • In a bowl stir together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. Roll out the dough 1/8 inch thick on a floured surface, fit it into a 10-inch tart pan with a removable fluted rim, and chill the shell for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 350°F. oven for 25 minutes. Remove the foil and rice carefully, bake the shell for 5 to 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
  • Make the filling;
  • In a blender or food processor blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour until the mixture is smooth, spread the blueberries evenly over the bottom of the shell, and pour the buttermilk mixture over them. Bake the tart in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until the filling is just set.
  • Let the tart cool completely in the pan on the rack, sprinkle it with the confectioners' sugar, sifted, and serve it at room temperature or chilled with the ice cream.

BLUEBERRY-BLACKBERRY RUSTIC TART



Blueberry-Blackberry Rustic Tart image

My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2/3 cup cold butter, cubed
1/2 cup buttermilk
FILLING:
4 cups fresh blueberries
2 cups fresh blackberries
2/3 cup sugar
1/3 cup all-purpose flour
2 tablespoons lemon juice
1 large egg, beaten
2 tablespoons turbinado (washed raw) sugar or coarse sugar
Whipped cream, optional

Steps:

  • In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.

Nutrition Facts : Calories 464 calories, Fat 17g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 134mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 5g fiber), Protein 7g protein.

BLUEBERRY TART



Blueberry Tart image

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

Provided by LOUIE75

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
  • Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
  • Pour blueberry filling over the cooled crust. Let cool before slicing.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g

MARTHA'S BUTTERMILK-BLUEBERRY TART WITH WALNUT CRUST



Martha's Buttermilk-Blueberry Tart with Walnut Crust image

Tangy buttermilk is the perfect partner for sweet-tart blueberries in this simple make-ahead tart. Martha made this recipe on episode 701 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 9

2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup heavy cream
6 tablespoons sugar
1/4 teaspoon coarse salt
2 cups low-fat buttermilk
2 tablespoons fresh lemon juice
Perfect Nut Crust
4 cups fresh blueberries (about 2 pints)

Steps:

  • Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
  • Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
  • Remove crust from pan. Spread filling into crust and refrigerate until slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until filling is firm, about 2 hours (or up to 1 day).

BLUEBERRY BREAD WITH BUTTERMILK



Blueberry Bread with Buttermilk image

This is a great blueberry bread made with buttermilk. Makes one loaf.

Provided by Mr.Bob

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries, or more to taste
¼ cup white sugar
2 ½ tablespoons all-purpose flour
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
  • Combine flour and baking powder in a medium bowl and set aside.
  • Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
  • Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 46.2 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 102.2 mg, Sugar 27.2 g

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