Blueberry-Blackberry Rustic Tart Recipe

Blueberry-Blackberry Rustic Tart Recipe

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup yellow cornmeal
  • 2/3 cup cold butter
  • 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 egg, beaten
  • 2 tablespoons turbinado (washed raw) sugar or coarse sugar
  • Whipped cream (optional)
  1. In a large bowl, combine the flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
  2. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.
  3. In a large bowl, combine the berries, sugar, flour and lemon juice; spoon over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with egg; sprinkle with sugar.
  4. Bake at 375 degrees F for 55-60 minutes or until crust is golden brown and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool. Serve with whipped cream if desired.