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