Marthas Buttermilk Blueberry Tart With Walnut Crust Recipes

BLUEBERRY TART

Steps:

• Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
• Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
• Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
• In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
• Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

PERFECT NUT CRUST

Steps:

• Preheat oven to 375 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.

FRUIT TART

Steps:

• On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough flush with pan. Chill tart shell until firm, about 30 minutes.
• Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
• Meanwhile, place heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside.
• Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth. Set glaze aside to cool slightly.
• Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.

BLUEBERRY BUTTERMILK TART

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.