Buttermilk tart is a classic tart recipe that has been enjoyed for generations in my family. A quick and easy cream tart to make, it has a light texture and a slight tangy flavor.

Similar in texture to a chess pie, buttermilk pie uses simple ingredients found in most southern kitchens. Its flavor is delicious, yet sweet and tangy, with a light texture and feel. I love to make it for family dinners and holiday desserts. It is an impressive, yet simple to make tart that everyone loves.


      • 1 3/4 C. sugar

      • 1 stick unsalted butter (1/2 C.) room temp.

      • 3 large eggs

      • 1/4 tsp. vanilla extract

      • pinch of salt

      • 3 T. all purpose flour

      • 1 C. buttermilk

      •1 9″ pie shell, unbaked


Cream together the sugar and butter till well blended. Beat in the eggs, 1 at a time, until the mixture is nice and smooth. Add in the vanilla, salt and flour. Beat in the buttermilk until well combined. Place the pie shell on a baking sheet lined with foil (catches any overflow). Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for 1 hour 10 minutes. Remove from the oven and let set until almost cooled before serving. Store covered in the fridge.

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