Blueberry Buttermilk Tart

For the shell:

1 1/3 c all-purpose flour

1/4 c sugar

1/4 t salt

1 stick (1/2 cup) cold unsalted butter, cut into little bits

1 large egg yolk beaten with 2 T ice water

raw rice for weighting down the shell

For the filling:

1 c buttermilk

3 large egg yolks

1/2 c sugar

1 T freshly-grated lemon zest

1 T fresh lemon juice

1/2 stick (1/4 c) unsalted butter, melted and cooled

1 t vanilla

1/2 t salt

2 T all-purpose flour

2 c AlouetteFresh frozen blueberries

Powdered sugar for sprinkling

Ice cream, if desired

Make the shell:

Stir together flour, sugar, and salt. Add the butter and blend until it resembles coarse meal. Add yolk mixture and toss until the liquid is incorporated. Form dough into a ball. Dust with flour and chill, wrapped in plastic wrap, for 1 hour.

Roll out dough to 1/8-inch thickness on a floured surface. Fit into a 10-inch tart pan with a removable fluted rim. Chill shell for at least 30 minutes or, covered, overnight.

(If you're making the tart all at once instead of chilling the crust overnight, this is a good point to melt the 1/2 stick of butter for the filling -- doing it now will give it time to cool off before adding it to the filling later)

Line shell with foil and fill the foil with rice. Bake shell in the middle of a preheated 350 degree oven for 25 minutes. Remove foil and rice carefully and bake the shell for 5 - 10 minutes more, or until pale golden. Let it cool in the pan on a rack.

Meanwhile:

Make the filling:

In a blender or food processor, blend the buttermilk, yolks, sugar, lemon zest and juice, butter, vanilla, salt and flour. Blend until smooth. Spread blueberries over the bottom of the tart shell and pour buttermilk mixture over top.

Bake tart in the middle of a preheated oven for 30 - 35 minutes or until filling is just set.

Let tart cool completely in the pan on a rack. Then sprinkle with powdered sugar, sifted, and serve at room temperature or chilled, with ice cream if desired.