MARTHA'S BUTTERMILK-BLUEBERRY TART WITH WALNUT CRUST
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
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 AND BUTTERMILK TART
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
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 PIE
My mother's buttermilk pie is a family favorite. I've added fruit and tweaked it just a bit and now we have another favorite for the table. I have tried fruit other than blueberries - raspberries, strawberries, blackberries - but everyone loves the blueberries best. Using fresh farm eggs with their bright yellow yolks gives the filling a lovely buttery color. Using a whisk for mixing gives the filling a lighter texture.
Provided by kslwoods
Categories Pie
Time 1h5m
Yield 2 pies, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 350'.
- Combine sugar and flour in large mixing bowl, set aside.
- Melt butter or margarine and mix into sugar/flour.
- Add eggs one at a time fully incorporating each one into the mixture.
- Mix in the buttermilk and vanilla, set aside.
- Dust the berries with 1/4 cup flour.
- Sprinkle 1 cup of dusted berries in each pie crust.
- Pour even amounts of the filling over the berries in the pie crusts, The berries will come to the top of the filling. Gently push them down into the filling with a wooden spoon.
- Place each pie on a cookie sheet and put in the oven for 25 minutes. Rotate the pies and bake for another 25 minutes or until the filling is golden brown and set in the center. Remove from oven and cool on rack. The pies may be kept in the refrigerator until serving time. Remove from the refrigerator for an hour before serving.
- You may substitute different fruit or leave fruit out for a traditional buttermilk pie.
Nutrition Facts : Calories 1187.3, Fat 48.8, SaturatedFat 21.6, Cholesterol 250.3, Sodium 673.3, Carbohydrate 175.4, Fiber 4.1, Sugar 125.7, Protein 16
BLUEBERRY BUTTERMILK TART
Categories Milk/Cream Blender Food Processor Dairy Dessert Bake Blueberry Gourmet
Number Of Ingredients 20
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 AND BUTTERMILK TART
Make and share this Blueberry and Buttermilk Tart recipe from Food.com.
Provided by Chef mariajane
Categories Tarts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
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 sugar and almonds in a food processor until finely ground. Scatter half of the almond mixture on 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°F Fit dough into a 9-inch square tart pan with removeable 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 glasss, until golden brown, about 30 minutes. Let cool.
- MAKE THE FILLING: Sprinkle the gelatin over cold water in 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 overtop. Refrigerate until custard is firm, about 2 hours or up to 1 day. Cut into squares to serve.
Nutrition Facts : Calories 332.1, Fat 20.7, SaturatedFat 11.2, Cholesterol 52.1, Sodium 224.2, Carbohydrate 34, Fiber 2.4, Sugar 18.3, Protein 5
BLUEBERRY-BUTTERMILK TART
Provided by Julia Moskin
Categories dessert
Time 1h
Yield One 10-inch tart, about 10 servings
Number Of Ingredients 18
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
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