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1
Make the shell:In a bowl stir together the flour, the sugar, and the salt, add in the butter, and blend the mix till it resembles coarse meal.
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2
Add in the yolk mix, toss the mix till the liquid is incorporated, and form the dough into a ball.
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3
Dust the dough with flour and refrigerateit, wrapped in
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4
plastic wrap, for 1 hour.
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5
Roll out the dough 1/8 inch thick on a floured surface, fit it into a 10-inch tart pan with a removable fluted rim, and refrigeratethe shell for at least 30 min or possibly, covered, overnight.
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6
Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 350A degrees F. oven for 25 min.
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7
Remove the foil and rice carefully, bake the shell for 5 - 10 min more, or possibly till it is pale golden brown, and let it cold in the pan on a rack.
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8
Make the filling;
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9
In a blender or possibly food processor blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour till the mix is smooth, spread the blueberries proportionately over the bottom of the shell, and pour the buttermilk mix over them.
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10
Bake the tart in the middle of a preheated 350A degrees F.
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11
oven for 30 to 35 min, or possibly till the filling is just set.
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12
Let the tart cold completely in the pan on the rack, sprinkle it with the confectioners' sugar, sifted, and serve it at room temperature or possibly chilled with the ice cream.
