I made this tart for New Year’s Eve.
I’m NOT a baker, so if I can make this anyone can.
One reason this turned out so beautifully is my special tart pan. It makes the edges perfectly shaped. I highly recommend you get one because you’ll want to make this over and over again.
|William’s Sonoma Tart Pan|
Pillsbury Pie Crust (the kind that unrolls…)
1 stick unsalted butter, melted and cooled
3 eggs at room temperature
1/4 cup buttermilk
2 T all-purpose flour
1 3/4 cups granulated sugar
1/2 tsp pure vanilla extract
1/2 tsp salt
|These are my favorite pie crusts. I’ve stopped trying to make my own…|
Preheat oven to 350 degrees.
Place pie crust in tart pan. Press around sides and try not to stretch the dough which causes shrinkage while baking. To cut the edges from the crust, roll your rolling pin over the edge of the tart pan. Excess crust will fall away.
Place tart pan in the freezer to chill crust while you mix ingredients.
Add eggs to melted butter and whisk. If your butter is still warm, temper the eggs by adding a tiny bit at a time—otherwise you’ll have scrambled eggs.
Add buttermilk and vanilla to the butter/egg mixture and mix well.
In a separate bowl, combine flour, sugar and salt. Stir the dry mixture into wet mixture a bit at a time until mixed. Don’t over mix.
Pour the filling into the crust and bake on the middle rack until set and lightly browned, about 45 minutes. Cool to room temperature on a rack.
Serve with a sprinkle of powdered sugar and berries.
Grace Grits and Gardening
Farm. Food. Garden. Life.
Recipe courtesy of Central Market Cooking School, adapted from Southern Memories by Nathalie Dupress.
P.S. For Williams Sonoma coupons and deals, click HERE. This is not a sponsored ad. All opinions are my own.