Blueberry Buttermilk TartPhoto Credit : Kindra Clineff
The everyday elements of this tart are all elevated when married in this beautiful summer dessert. The filling must be chilled ahead of time, so this tart is perfect for making the morning before a dinner party; simply top with fresh blueberries when you’re ready to serve it.
2 cups pecan halves
3/4 cup all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 teaspoon table salt
6 tablespoons unsalted butter, melted, plus more for the pan
Preheat your oven to 350° and set a rack to the lower position. Butter a 10- to 11-inch tart pan with removable bottom and place on a rimmed baking sheet. Set aside.
Make the crust: Pulse the pecans in a food processor until finely ground. Add the flour, brown sugar, and salt, and pulse to combine. Transfer to a mixing bowl and stir in the melted
butter until the mixture holds together. Press evenly into the bottom and sides of the tart pan. Bake until golden-brown and fragrant, about 20 minutes. Cool completely.
Meanwhile, make the filling.
1 1/2 teaspoons (1 package) gelatin
1 1/2 tablespoons cold water
1 cup heavy cream
1/4 cup granulated sugar
1 1/2 cups low-fat buttermilk
2 1/2 cups fresh blueberries (wild and highbush both work well here)
Sprinkle the gelatin over the water to bloom. Place the cream and sugar in a small saucepan over medium heat. Heat, stirring occasionally, until the cream is warm and the sugar has dissolved. Remove from the heat and whisk the gelatin (which will be fairly solid) into the cream mixture until it has completely dissolved. Cool slightly; then stir into the buttermilk.
Pour the buttermilk mixture into the crust and refrigerate until chilled and set, at least 2 hours and up to 8 hours. When you’re ready to serve it (best the day you make it), top with blueberries.