Blueberry-Buttermilk Tart Recipe

Name: Blueberry-Buttermilk Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (2 sticks) unsalted butter, at room temperature; ⅓ cup plus 2 tablespoons confectioners sugar; 2 large egg yolks (or 1 1/2 if extra-large or jumbo); 1/4 teaspoon vanilla extract; Pinch fine sea salt; 2 scant cups all-purpose flour; 1 tablespoon cold heavy cream or milk; 1 cup granulated sugar; 3 tablespoons cornstarch; 1 whole egg; 3 egg yolks; 6 tablespoons unsalted butter, melted and cooled; 1 1/2 cups buttermilk; Scrapings from 1/2 vanilla bean, or 1/2 teaspoon pure vanilla extract; 1/4 teaspoon sea salt; Pinch freshly grated nutmeg; 1 pint (2 cups) blueberries, preferably wild; Lightly sweetened whipped creme fraiche or whipped heavy cream, or a combination, for serving optional

Servings: persons

8 ounces (2 sticks) unsalted butter, at room temperature
⅓ cup plus 2 tablespoons confectioners sugar
2 large egg yolks (or 1 1/2 if extra-large or jumbo)
1/4 teaspoon vanilla extract
Pinch fine sea salt
2 scant cups all-purpose flour
1 tablespoon cold heavy cream or milk
1 cup granulated sugar
3 tablespoons cornstarch
1 whole egg
3 egg yolks
6 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk
Scrapings from 1/2 vanilla bean, or 1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Pinch freshly grated nutmeg
1 pint (2 cups) blueberries, preferably wild
Lightly sweetened whipped creme fraiche or whipped heavy cream, or a combination, for serving optional

1
To make crust: In a mixer, cream butter and sugar together until smooth and fluffy.
2
Mix in yolks, vanilla and salt.
3
Add flour all at once and mix just to combine.
4
Add cream or milk and mix just until smooth.
5
Form into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate, at least 1 hour or overnight.
6
On a floured surface, roll dough into a circle to fit a 10-inch tart pan.
7
Transfer to pan and lightly press in, making sure dough rises about 1/4 inch above rim.
8
Refrigerate in pan 1 hour.
9
Preheat oven to 350 degrees.
10
Bake until barely golden, about 30 minutes.
11
Check halfway through baking and prick any bubbles with a sharp knife.
12
Let cool to room temperature.
13
To make filling: whisk together sugar and cornstarch to remove any lumps.
14
Whisk in egg, yolks, melted butter, buttermilk, vanilla or vanilla scrapings, salt and nutmeg, and pour into tart shell.
15
Sprinkle surface evenly with 1 1/2 cups blueberries.
16
Heat oven to 350 degrees.
17
Bake tart until surface is barely golden and still wobbly in the center, 35 to 45 minutes.
18
Remove and let cool to room temperature.
19
Serve at room temperature or lightly chilled, with a dollop of whipped cream (if using) and remaining blueberries scattered over each serving.

1893

kcal

Calories

149

Fat

122

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.
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 18 ingredients. The key ingredients include: 8 ounces (2 sticks) unsalted butter, at room temperature, ⅓ cup plus 2 tablespoons confectioners sugar, 2 large egg yolks (or 1 1/2 if extra-large or jumbo), 1/4 teaspoon vanilla extract, and more.

Yes, Blueberry-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-Buttermilk Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions