Blueberry Buttermilk Tart - shell

Method

• Make the tart shell: In a food processor, or with a pastry blender, mix together the flour, sugar and salt.
• Cut in the butter and blend until it resembles coarse meal.
• Add the yolk mixture, toss until liquid is incorporated.
• Form the dough into a ball.
• Dust the dough with flour.
• Wrap dough in plastic wrap and chill for 1 hour.
• Roll out the dough on a floured surface, fit it into a 10-inch tart pan with a removable rim.
• Chill the formed tart shell for at least 30 minutes.
• Preheat oven to 350 degrees.
• 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.
• Cool the shell in its pan on a rack.
• Make the filling: Preheat the oven to 350 degrees.
• 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.
• Remove the pastry weights and foil from the shell.
• Place the tart shell on a baking sheet.
• Spread the blueberries in the shell and pour the buttermilk mixture over.
• Bake in the preheated oven for 30 to 35 minutes or until the filling is just set.
• Let the tart cool completely.
• Sprink with powdered sugar just before serving.
• Serve at room temperature or chilled.