Buttermilk Tart

serves 8


For the tart dough

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

9 tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes

1/4 teaspoon kosher salt

1 extra large egg


For the filling

3 extra large egg yolks, at room temperature

3/4 cup granulated sugar

1/4 cup+2 tablespoons unbleached all-purpose flour

2 tablespoons (1 1/2 oz) unsalted butter, melted and slightly cooled

1/4 teaspoon baking soda

1 1/2 cups buttermilk, at room temperature

1 1/2 tablespoon freshly squeezed lemon juice

3/4 teaspoon pure vanilla extract


For the tart dough

In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently kpress the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.


Preheat the oven to 375º.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a  lightly floured work surface roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 9 1/2-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough (let the kids practice their baking skills with the scraps).  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes. 


Line the tart with aluminum foil and fill with dried beans or pie weights.  Bake for 20 minutes.  Remove the weights and foil and bake for another 3-5 minutes.  Place on a rack to cool completely.  Increase the oven temperature to 425º.


For the filling

Place the cooled tart shell still in the tart pan on a baking sheet.


Beat yolks and sugar together until light and lemony in color.  Gradually add the flour to the eggmixture.  Mix in butter.  Dissolve the baking soda in the buttermilk and add to the egg mixture.  Stir in the lemon juice and vanilla.  


Pour into the prebaked tart shell and bake for 8 minutes.  Reduce the temperature to 350º and bake for another 40 minutes or until the tart is set.  Cool completely.  The filling will fall.  Serve at room temperature with a dollop of whipped cream, fresh berries or both.  Enjoy!


Printed from thegalleygourmet.net