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1
Make the tart shell: In a food processor, or with a pastry blender, mix together the flour, sugar and salt.
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2
Cut in the butter and blend until it resembles coarse meal.
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3
Add the yolk mixture, toss until liquid is incorporated.
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4
Form the dough into a ball.
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5
Dust the dough with flour.
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6
Wrap dough in plastic wrap and chill for 1 hour.
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7
Roll out the dough on a floured surface, fit it into a 10-inch tart pan with a removable rim.
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8
Chill the formed tart shell for at least 30 minutes.
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9
Preheat oven to 350 degrees.
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10
Line the chilled shell with foil, fill it with the pastry weights or rice, and bake the shell for 25 minutes, until it is a pale golden color.
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11
Cool the shell in its pan on a rack.
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12
Make the filling: Preheat the oven to 350 degrees.
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13
In a blender or food processor, blend together the buttermilk,egg yolks, sugar, lemon peel, lemon juice, melted butter, vanilla, salt and the flour just until smooth.
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14
Remove the pastry weights and foil from the shell.
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15
Place the tart shell on a baking sheet.
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16
Spread the blueberries in the shell and pour the buttermilk mixture over.
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17
Bake in the preheated oven for 30 to 35 minutes or until the filling is just set.
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18
Let the tart cool completely.
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19
Sprink with powdered sugar just before serving.
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20
Serve at room temperature or chilled.
