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.
