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Blueberry-Blackberry Rustic Tart Recipe
Blueberry-Blackberry Rustic Tart Recipe photo by Taste of Home

Blueberry-Blackberry Rustic Tart Recipe

Publisher Photo
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. —Priscilla Gilbert, Indian Harbour Beach, Florida
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min.
MAKES: 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 egg, beaten
  • 2 tablespoons turbinado (washed raw) sugar or coarse sugar
  • Whipped cream, optional

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.

Directions

  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 in plastic wrap. 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 paper-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 paper, slide tart onto a wire rack to cool. If desired, serve with whipped cream. Yield: 8 servings.
Originally published as Blueberry-Blackberry Rustic Tart in Simple & Delicious May 2010, p35

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.

Sweet White Wine

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

Reviews for Blueberry-Blackberry Rustic Tart

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 18, 2014

This is soooo good! And fairly easy, as evidenced by my daughter making it for our family! Well worth the effort and expense of buying the fruit. In season it's not too expensive though. I would spray the parchment with a spray oil to more easily facilitate removing the tart from the paper after it is cool.

MY REVIEW
Reviewed Jun. 22, 2014

I thought this recipe was delicious. I never thought to incorporate corn meal in a pie crust before and am pleasantly surprised how good it tastes with the fruit. I'm thinking of putting blueberries in my corn muffins next time I bake them.

MY REVIEW
Reviewed Jun. 12, 2014

Tried this the other night and my husband loved it. I did use crust already made and it was still delicious.

MY REVIEW
Reviewed Jan. 3, 2014

I've made a lot of pies in my life, but I have never had so many compliments on a pastry dessert as this one! And guess what? I used frozen blackberries and blueberries! Just thaw them first and drain off some of the excess juice. I used the same amount of flour and it set beautifully. The crust was the winner here. It's definitely a keeper!

MY REVIEW
Reviewed Nov. 27, 2013

I've made a lot pie crust and never gotten so many complements on crust as I did with this recipe. I had more blackberries than blueberries so I just used 6 cups fruit total and it was perfect!

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