Sunday, August 7, 2016

Lemon  Blueberry Buttermilk Tart

Blueberry season is here. What to make? Another blueberry crumb cake or muffin? A juicy blueberry pie? As wonderful as these desserts are, sometimes it’s nice to try something new. Sooooo, here’s my contribution: a riff on a Southern American classic, the buttermilk pie. A variation on a recipe in my book Flavorful

this buttermilk tart has a filling that is very similar to cheesecake in flavor, though its texture is much less dense. I added buttermilk to the tart dough, too, which makes the resulting crust very tender and slightly tangy. Serve this dessert at room temperature, not chilled, and preferably on the day you make it. That shouldn’t be a problem.