Blueberry Buttermilk Tart
Delight your taste buds with this Blueberry Buttermilk Tart, a luscious dessert that combines a buttery, flaky crust with a creamy, tangy filling studded with bursts of fresh blueberries. This elegant yet approachable tart is a showstopper for any occasion, with its golden, custard-like buttermilk filling subtly flavored with vanilla and perfectly balanced by the natural sweetness of plump blueberries. The recipe is surprisingly simple, featuring straightforward steps and pantry staples, yet it delivers bakery-quality results. Serve it chilled or at room temperature, and consider a light dusting of powdered sugar for a picture-perfect garnish. Perfect for spring brunches, holiday tables, or a weeknight indulgence, this tart is a true testament to the magic of seasonal fruit and classic baking techniques.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Granulated sugar
- 115 grams Unsalted butter, cold and cubed
- 2 tablespoons Ice-cold water
- 1 large Egg yolk
- 150 grams Fresh blueberries
- 240 milliliters Buttermilk
- 100 grams Granulated sugar (for filling)
- 15 grams All-purpose flour (for filling)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine 200 grams of flour and 50 grams of sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
Add 2 tablespoons of ice-cold water and the egg yolk to the mixture. Stir until the dough starts to come together, then shape it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any overhang. Poke the bottom with a fork to prevent bubbling during baking.
Bake the crust for 10 minutes, then remove from the oven and set aside.
In another mixing bowl, whisk together buttermilk, 2 large eggs, 100 grams of sugar, flour (15 grams), vanilla extract, and salt. Mix until smooth.
Scatter the fresh blueberries evenly over the pre-baked crust. Pour the buttermilk filling over the blueberries, making sure they are evenly distributed.
Place the tart on the middle rack of your preheated oven and bake for 30 minutes, or until the filling is set and lightly golden.
Allow the tart to cool completely before removing it from the pan. Dust with powdered sugar, if desired, before serving.
Slice and serve the tart at room temperature or chilled, and enjoy!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 23.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
