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Ingredients
FOR THE CRUST
8 ounces (2 sticks) unsalted butter, at room temperature
⅓ cup plus 2 tablespoons confectioners’ sugar
2 large egg yolks (or 1 ½ if extra-large or jumbo)
¼ teaspoon vanilla extract
Pinch fine sea salt
2 scant cups all-purpose flour
1 tablespoon cold heavy cream or milk
FOR THE FILLING
1 cup granulated sugar
3 tablespoons cornstarch
1 whole egg
3 egg yolks
6 tablespoons unsalted butter, melted and cooled
1 ½ cups buttermilk
Scrapings from ½ vanilla bean, or ½ teaspoon pure vanilla extract
¼ teaspoon sea salt
Pinch freshly grated nutmeg
1 pint (2 cups) blueberries, preferably wild
Lightly sweetened whipped crème fraîche or whipped heavy cream, or a combination, for serving optional
Nutritional analysis per serving (10 servings)
53 grams carbs; 168 milligrams cholesterol; 497 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 30 grams fat; 1 gram fiber; 132 milligrams sodium; 6 grams protein; 31 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE CRUST
- Step 1
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.
- Step 2
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 ¼ inch above rim. Refrigerate in pan 1 hour.
- Step 3
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.
- Step 4
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 ½ cups blueberries.
- Step 5
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.
Private Notes
Comments
Where I live, butter is sold by the pound, and there are 4 sticks in the package--each 4 oz. So here, 8 oz. is indeed 2 sticks. Best to go by the weight. (I've never seen butter in 1/2 pound sticks!)
Tart had great flavor and texture. For me, though, recipe produced much more dough than needed.
Way too much fat in the crust; it was a soft mess -- and crust is pale golden well before the thirty minute mark.
In Step 3, put pie weights in the uncooked pastry shell before baking. And it doesn't need 30 minutes to turn "barely golden."