Blueberry-Blackberry Rustic Tart

  Desserts

My dad would always stop the car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart.

Blueberry-Blackberry Rustic Tart

Average Rating: 5

TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min.
YIELD: 8 servings.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup yellow cornmeal
  • 2/3 cup cold butter, cubed
  • 1/2 cup buttermilk

  • FILLING:
  • 4 cups fresh blueberries
  • 2 cups fresh blackberries
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1 large egg, beaten
  • 2 tablespoons turbinado (washed raw) sugar or coarse sugar
  • Whipped cream, optional

Instructions

  • 1. In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 30 minutes or overnight.
  • 2. Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet.
  • 3. In a large bowl, combine berries, sugar, flour and lemon juice; spoon over pastry to within 2 in. of edges. Fold pastry edge over filling, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with turbinado sugar.
  • 4. Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.

Nutrition Facts

1 slice (calculated without whipped cream): 464 calories, 17g fat (10g saturated fat), 67mg cholesterol, 134mg sodium, 74g carbohydrate (38g sugars, 5g fiber), 7g protein.

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