Buttermilk Blueberry Tart Thanks to Sue Yield: 1 10-inch tart For the shell: 1⅓ cup all-purpose flour ¼ cup sugar ¼ tsp. salt 1 stick (½ cup) cold unsalted butter, cut into bits 1 large egg yolk, beaten with 2 Tbsp. ice water Raw rice for weighting shell For the Filling: 1 Cup buttermilk 3 large egg yolks ½ cup granulated sugar 1 Tbsp. freshly grated lemon zest 1 Tbsp. fresh lemon juice ½ stick (¼ cup) unsalted butter, melted then cooled 1 tsp. vanilla ½ tsp. salt 2 Tbsp. all purpose flour 2 cups blueberries Shell: In a bowl stir together the flour, sugar, and salt. Add the butter and blend until it resembles coarse meal. Add the yolk mixture. Toss the mixture until the liquid is incorporated. Form the dough into a ball. Dust the dough with flour and chill it wrapped in plastic wrap for one 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 and fill the foil with rice. Bake at 350o for 25 minutes. Remove the rice and foil and bake for 5 to 10 minutes until it is pale golden. Let the shell cool on a rack. Filling: In a food processor, blend the buttermilk, yolks, sugar, zest, lemon juice, butter, vanilla, salt and flour until the mixture is smooth. Spread the blueberries over the bottom of the shell. Pour the buttermilk mixture over the berries. Bake at 350o 30 to 35 minutes or until the filling is set. Let it cool on a rack before serving.

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