Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Martha's Buttermilk-Blueberry Tart with Walnut Crust Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 8, 2019 Rate PRINT Share Close Photo: Yossy Arefi Yield: 1 10-inch tart Tangy buttermilk is the perfect partner for sweet-tart blueberries in this simple make-ahead tart. Martha made this recipe on episode 701 of Martha Bakes. Ingredients 2 teaspoons unflavored gelatin 2 tablespoons cold water 1 cup heavy cream 6 tablespoons sugar ¼ teaspoon coarse salt 2 cups low-fat buttermilk 2 tablespoons fresh lemon juice Perfect Nut Crust 4 cups fresh blueberries (about 2 pints) Directions Sprinkle gelatin over cold water in a small bowl; 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). Rate It PRINT