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Blueberry-Blackberry Rustic Tart

 Blueberry-Blackberry Rustic Tart
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
8 ServingsPrep: 20 min. + chilling Bake: 55 min.


  • 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

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