Blueberry Citrus Buttermilk Tart with Raspberry Puree

Marjie Zimmerman

Ingredients:
½ cup cold unsalted butter
¼ cup plus 1/3 cup sugar
1 cup all purpose flour
½ teaspoon salt
1/3 cup almonds, toasted if preferred
1 teaspoon grated lemon rind (zest)

1 teaspoon unflavored gelatin
1Tablespoon cold water
½ cup heavy cream
3 Tablespoons sugar
1/8 teaspoon salt
1 cup buttermilk
1 Tablespoon fresh lemon juice
About 1 ½ pints blueberries (3 cups)

Sauce:
1 pint fresh raspberries
¼ cup white sugar
2 Tablespoons fresh orange juice
2 Tablespoons corn starch
1 cup cold water

  1. Make the crust: With an electric mixer on low speed, beat the butter and ¼ cup sugar until just combined about 15 seconds. Add flour  and salt, and beat until dough comes together, about 3 minutes. Shape into a disc.

  2. Pulse remaining 1/3 cup sugar and almonds in a food processor until finely ground. Stir in lemon zest. Scatter half of the almond mixture onto a clean work surface, and place dough on top. Scatter the remaining almond mixture on top and roll out the dough, resprinkling with almond mixture and incorporating into the dough, until the dough measures and 11 inch square.

  3. Preheat the oven to 325 degrees. Fit the dough into a 9 inch square tart pan with removeable bottom, pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm, at least 30 minutes or up to one day.

  4. Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass until golden brown, about 30 minutes. Let cool completely.

  5. Make the filling: Sprinkle gelatin over cold water in small bowl and let stand until softened, about 5 minutes.

  6. Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture and stir until dissolved. Remove from heat and let cool. Stir in buttermilk and lemon juice.

  7. Remove tart from pan. Spread custard into crust. Refrigerate until custard is slightly set, about 15 minutes. Scatter blueberries evenly on top. Refrigerate until custard is frim, about 2 hours or up to one day.

  8. Make Sauce: Combine the raspberries, sugar and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.

  9. Simmer for about 5 minutes. The sauce will thicken as it cools.

  10. Puree the sauce in a blender or use a hand held immersion blender. Put through a sieve.

  11. Paint, dribble or spread the sauce on the bottom of the dessert plate to desired amount.  Cut dessert into squares, place on top of the sauce.

  12. Serve! Delightful (-: