Recipe, Wild Maine Blueberry Buttermilk Tart, Chef Krista Kern Desjarlais, Portland, Maine, ME, Bresca, Pastry Chef, restaurateur


Wild Maine Blueberry Buttermilk Tart

Recipe Courtesy of Krista Kern Desjarlais


One 10-inch tart, about 10 servings.


Tart Dough

- 8oz unsalted butter

- 1/3 cup plus 2 tablespoons confectioners sugar

- 1 1/2 yolks

- 2 scant cups all purpose flour

- 1/2 ounce heavy cream

- 1/4 teaspoon vanilla extract

- Pinch sea salt


- 1 cup granulated sugar

- 3 tablespoons cornstarch

- 1 whole egg

- 3 yolks

- 6 tablespoons melted unsalted butter

- 1 1/2 cups buttermilk

- 1 split vanilla bean

- 1/4 teaspoon sea salt

- 1 pinch fresh grated nutmeg

- 1 1/2 cups wild Maine blueberries


For the tart dough

- cream butter and confectioner sugar until creamy

- add yolk, vanilla  and salt

- add flour

- add heavy cream and form smooth dough

- turn out and wrap and chill

- when ready, roll and line tart pan

- chill 1 hour then bake until barely golden at 350 degrees and cool to fill.

For the filling:

- whisk together sugar and cornstarch to remove lumps

- add egg, yolks, and melted butter, buttermilk, salt and nutmeg.

- split and scrape vanilla bean pod to extract seeds, add pulp to mixture and whisk all until combined well.

- pour filling into par baked tart shell

- sprinkle surface evenly with blueberries

- bake at 350 degrees

- bake until surface is barley golden and had a jiggle in the center (like creme brulee)

- about 30 minutes.

- cool tart to room temperature

- serve at room temperature or lightly chilled

- top with a dollop of lightly sweetened whipped 1/2 creme fraiche and heavy cream and fresh Maine blueberries scattered over top.


Photograph courtesy of Lee Coursey