Martha is one of my most favorite pie bakers. I get the feeling she loves her pies and really knows what it takes to make a fabulous one. It would be wonderful to one day to bake with her. I can see us sharing and talking about our favorite pies and walking through her gardens choosing the best fruit and berries for our delight.
In the meantime, I’m reviewing her recipes and learning why they’re great and what can be done to make them even better. I’ll draw closer to her by following her lead in pie baking.
In these group of recipes from Martha Steward, I’m showing you my collection of some of her best pie stuff. The recipes are enhanced from her Pies and Tarts cookbooks and television series Bake With Martha. Enjoy while we watch and listen to Martha. Never take the good things in life for granted while you try to make the best of what you have.
Buttermilk The tartness of buttermilk is due to acid in the milk. The increased acidity is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk.
Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it.
This is one of Martha’s New England Buttermilk Blueberry Tart, recipes that I modified to make it better, or in another way of thinking, I changed it to my liking hopefully better.
A little sugar was added to the filling to balance the tartness of the buttermilk and brown sugar was added to the crust to complement the bitterness of walnuts.
New England Buttermilk Blueberry Tart, Video
Buttermilk Blueberry Tart Ingredients:
Single 10-by-8 inch or 11-by-8-inch fluted tart pan with removable bottom
- 3 1/2 ounces walnuts, finely chopped (or any nuts)
- 6 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 egg yolk
- 1 teaspoon real vanilla extract
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy cream
- 6 tablespoons sugar
- 1/4 teaspoon coarse salt
- 2 cups low-fat buttermilk
- 2 tablespoons fresh lemon juice
- 4 cups fresh blueberries (about 2 pints)
- Optional Whipped Cream below:
- 1 1/2 cups chilled heavy cream
- 1/2 teaspoon bourbon vanilla
- 2 tablespoons powdered sugar
Buttermilk Blueberry Tart Directions:
- Crust: Preheat oven to 375 degrees.
- Preheat oven to 375 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Or mix by hand with a large fork.
- Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch fluted tart pan with a removable bottom.
- Freeze until firm, about 30 minutes.
- Bake until edges are set and golden, about 40 minutes. Remove from oven and
- Let cool completely on a wire rack.
- Filling: Place cold water in a small bowl. Sprinkle gelatin over water; let stand until softened, about 5 minutes.
- Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt.
- Add gelatin mixture and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
- Remove crust from pan. Spread filling into crust and refrigerate until slightly set, about 15 minutes.
- Scatter blueberries evenly over top.
- Refrigerate until filling is firm, about 2 hours (or up to 1 day).
- Topping (optional):
- Beat together cream and confectioners’ sugar with a mixer until soft peaks form. Put a dollop of whipped cream on top of the tart pieces. Serve immediately.
If you do not have cognac, you may use good brandy.