- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/4 cup yellow cornmeal
- 2/3 cup cold butter, cubed
- 1/2 cup buttermilk
- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Blueberry-Blackberry Rustic Tart
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"I will make this many times in the coming months. Good"
"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."
"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."
"Tried this the other night and my husband loved it. I did use crust already made and it was still delicious."