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Blueberry-Blackberry Rustic Tart Recipe

Blueberry-Blackberry Rustic Tart Recipe photo by Taste of Home

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Talk about a stunning presentation! Blackberries and blueberries pack the crispy golden-brown cornmeal crust in this homey tart. “A delicious dessert, treat between meals or late evening snack!” Priscilla Gilbert - Indian Harbour Beach, FL

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Blueberry-Blackberry Rustic Tart Recipe

Prep: 20 min. + chilling Bake: 55 min.

Yield: 8 Servings

20 55 75

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 egg, beaten
2 tablespoons turbinado (washed raw) sugar or coarse sugar
Whipped cream, optional

Directions

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 in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.
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.
Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool. If desired, serve with whipped cream. Yield: 8 servings.

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

Originally published as Blueberry-Blackberry Rustic Tart in Simple & Delicious May 2010, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Blueberry-Blackberry Rustic Tart

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Reviewed on May. 31, 2011 by LAH919

Very Yummy Dessert!! Will definitely being making this again!!

Reviewed on Jul. 03, 2010 by rwbean

This is a yummy dessert. I would recommend making it in the summer when berries are cheaper. I made it in April, and it was expensive to make. Making it again, now that berries are much cheaper!