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Martha’s Buttermilk-Blueberry Tart with Walnut Crust
Credit:
Yossy Arefi
Recipe Summary
Yield: Makes one 10-inch tart
Ingredients
Ingredient Checklist
2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup heavy cream
6 tablespoons sugar
1/4 teaspoon coarse salt
2 cups low-fat buttermilk
2 tablespoons fresh lemon juice
Perfect Nut Crust
4 cups fresh blueberries (about 2 pints)
Gallery
Martha’s Buttermilk-Blueberry Tart with Walnut Crust
Credit:
Yossy Arefi
Recipe Summary
Yield: Makes one 10-inch tart
Gallery
Martha’s Buttermilk-Blueberry Tart with Walnut Crust
Credit:
Yossy Arefi
Martha’s Buttermilk-Blueberry Tart with Walnut Crust
Credit:
Yossy Arefi
Martha’s Buttermilk-Blueberry Tart with Walnut Crust
Recipe Summary
Yield: Makes one 10-inch tart
Recipe Summary
Yield: Makes one 10-inch tart
Yield: Makes one 10-inch tart
Makes one 10-inch tart
Ingredients
Ingredients
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy cream
- 6 tablespoons sugar
- 1/4 teaspoon coarse salt
- 2 cups low-fat buttermilk
- 2 tablespoons fresh lemon juice
- Perfect Nut Crust
- 4 cups fresh blueberries (about 2 pints)
Directions
Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
Remove crust from pan. Spread filling into crust and refrigerate until slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until filling is firm, about 2 hours (or up to 1 day).
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Martha’s Buttermilk-Blueberry Tart with Walnut Crust
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Reviews:
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Most Helpful
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All Reviews for Martha’s Buttermilk-Blueberry Tart with Walnut Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
