Recipe - Blueberry Buttermilk Tart

WALDINE VAN GEFFEN VGHC42A
Shell
1 One half cup Allpurpose flour
One fourth cup Sugar
One fourth teaspoon Salt
One fourth pound Cold butter; cut bits
1 lg Egg; beat with
2 tablespoon Ice water
Raw rice; for weighing shell
Buttermilk filling
1 cup Buttermilk
3 lg Egg yolks
One half cup Sugar
1 tablespoon Lemon zest; grate
1 tablespoon Fresh lemon juice
One half Stick unsalted butter; melt,
cool
1 teaspoon Vanilla
One half teaspoon Salt
2 tablespoon Allpurpose flour
2 cup Blueberries; pick over
Confectioner's sugar

SHELLIn a bowl, stir together flour, sugar and salt. Add butter and blend
until mixture resembles coarse meal. Add yolk mixture, tossing until liquid
is incorporated, and form dough into a disk. Dust dough with flour and
chill, wrapped in plastic wrap, 1 hour. Roll out dough 1/8" thick on a
floured surface and fit into a 10" tart pan with a removable fluted rim.
Chill shell at least 30 minutes or, covered, overnight. Preheat oven to
350~. Line shell with foil and fill with rice. Bake shell in middle of oven
25 minutes. Remove foil and rice carefully and bake shell 5 minutes more,
or until pale golden. Cool shell in pan on a rack. FILLINGIn a blender or
processor blend together filling ingredients until smooth. Spread
blueberries evenly in bottom of shell. Pour buttermilk filling over
blueberries and bake in middle of oven 30 to 35 minutes or until just set.
Remove rim of pan and cool tart completely in pan on rack. Sift
confectioners' sugar over tart and serve at room temp or chilled with
blueberry ice cream. Source: Conde Nast's Gourmet's Weekends.
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 2,
1998