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Blueberry-Blackberry Rustic Tart Recipe

Blueberry-Blackberry Rustic Tart Recipe

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. YIELD:8 servings


  • 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


  • 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.

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.

Reviews for Blueberry-Blackberry Rustic Tart

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Reviewed Nov. 20, 2014

"Delicious !!!!!!!!!!!!"

Reviewed Aug. 4, 2014

"I will make this many times in the coming months. Good"

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."

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."

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."

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!"

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!"

Reviewed Jul. 8, 2013

"I have never made a fruit pie or anything involving fruit and a crust of any sort. This was a great place to start. It was super easy, and one of the best tasting things I have ever eaten. I'm not typically a fan of fruit desserts, but I think it is time to change my mind. Fantastic and enjoyable recipe! It was even a hit with my 9 & 11 year old!"

Reviewed Jul. 5, 2013

"Absolutley delicious! Made this for our 4th of July picnic and should have made 2!! (there were only 6 of us at the picnic!!). I am not good with crusts but since this is a rustic tart, it didnt matter how it looked. Since the crust is 50% of this tart, without it, it wouldnt be a prize winner. In other words make the crust...its so worth it! Wonderfully fresh and delicious."

Reviewed Jun. 25, 2013

"Excellent crust recipe. It could easily be used for any fruit mixture. I added juneberries (serviceberries) to it for a great taste."

Reviewed Jun. 15, 2013

"Very easy recipe to convert to gluten free. I used coconut flour blend and gluten free yellow corn meal."

Reviewed Jun. 15, 2013

"This can be made into gluten free successfully. I used gluten free yellow corn meal and gluten free coconut flour blend. A very easy way to introduce those that are new to gluten free a chance to work with GF flour blends."

Reviewed May. 31, 2011

"Very Yummy Dessert!! Will definitely being making this again!!"

Reviewed Jul. 3, 2010

"This is a yummy dessert. I would recommend making it in the summer when berries are cheaper. I made it in April, and it was expensive to make. Making it again, now that berries are much cheaper!"

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Wine Pairings

Sweet White Wine

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