Blueberry and Buttermilk Tart Recipe

Name: Blueberry and Buttermilk Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup cold unsalted butter; ¼ cup plus 1/3 cup sugar; 1 cup flour; ½ teaspoon coarse salt; ⅓ cup whole blanched almond; 1 teaspoon unflavored gelatin; 1 tablespoon cold water; ½ cup heavy cream; 3 tablespoons sugar; ⅛ teaspoon salt; 1 cup low-fat buttermilk; 1 tablespoon fresh lemon juice; 3 cups fresh blueberries, about 1 1/2 pints

Servings: persons

½ cup cold unsalted butter
¼ cup plus 1/3 cup sugar
1 cup flour
½ teaspoon coarse salt
⅓ cup whole blanched almond
1 teaspoon unflavored gelatin
1 tablespoon cold water
½ cup heavy cream
3 tablespoons sugar
⅛ teaspoon salt
1 cup low-fat buttermilk
1 tablespoon fresh lemon juice
3 cups fresh blueberries, about 1 1/2 pints

1
MAKE THE CRUST: With an electric mixer on low speed, beat butter and 1/4 cup sugar until just combined, about 15 seconds.
2
Add flour, and salt and beat until dough comes together about 3 minutes.
3
Shape into a disk.
4
Pulse remaining sugar and almonds in a food processor until finely ground.
5
Scatter half of the almond mixture on a clean work surface, and place dough on top.
6
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.
7
Preheat oven to 325F Fit dough into a 9-inch square tart pan with removeable bottom, pressing into bottom and up sides.
8
Trim dough flush with rim.
9
Refrigerate until firm, at least 30 minutes, or up to 1 day.
10
Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glasss, until golden brown, about 30 minutes.
11
Let cool.
12
MAKE THE FILLING: Sprinkle the gelatin over cold water in small bowl; let stand until softened, about 5 minutes.
13
Heat cream, sugar and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt.
14
Add gelatin mixture and stir until it has dissolved.
15
Remove from heat; let cool.
16
Stir in buttermilk and lemon juice.
17
Remove tart from pan.
18
Spread custard into crust.
19
Refrigerate until custard is slightly set, about 15 minutes.
20
Scatter blueberries evenly overtop.
21
Refrigerate until custard is firm, about 2 hours or up to 1 day.
22
Cut into squares to serve.

1094

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup cold unsalted butter, ¼ cup plus 1/3 cup sugar, 1 cup flour, ½ teaspoon coarse salt, and more.

Yes, Blueberry and Buttermilk Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry and Buttermilk Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions