Recipe, Wild Maine Blueberry Buttermilk Tart, Chef Krista Kern Desjarlais, Portland, Maine, ME, Bresca, Pastry Chef, restaurateur
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
Yield
One 10-inch tart, about 10 servings.
Ingredients
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
Filling
- 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
Directions
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.
WHAT
Recipe for Wild Maine Blueberry Buttermilk Tart from Krista Kern Desjarlais chef / owner of Bresca in Portland, ME.
WHY
Former international pastry chef turned Portland, Maine restaurateur uses local ingredients to create this creamy, delicious tart.
RECIPE - WILD MAINE BLUEBERRY BUTTERMILK TART
May 21, 2010
Recipe from chef Krista Kern Desjarlais
Photograph courtesy of Lee Coursey