Blueberry-Blackberry Rustic Tart
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min.
YIELD: 8 servings.
My dad would always stop our 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
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 large egg, beaten
-
2 tablespoons turbinado (washed raw) sugar or coarse sugar
-
Whipped cream, optional
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; cover and 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-lined baking sheet.
-
3.
In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar.
-
4.
Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
Nutrition Facts
1 slice (calculated without whipped cream): 464 calories, 17g fat (10g saturated fat), 67mg cholesterol, 134mg sodium, 74g carbohydrate (38g sugars, 5g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC