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Blueberry-Blackberry Rustic Tart

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

8 ServingsPrep: 20 min. + chilling Bake: 55 min.

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

2 of 2

Blueberry-Blackberry Rustic Tart (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.