Name: Blueberry-Blackberry Rustic Tart
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 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 large egg, beaten; 2 tablespoons turbinado (washed raw) sugar or coarse sugar; Whipped cream, optional

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

Test Kitchen Tips

We'll show you how to make pie and tart baking, well, easy as pie!

Homemade buttermilk

For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

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Blueberry-Blackberry Rustic Tart

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5 | 19 Reviews Add your review

Yield:8 servings

Prep:20 min

Cook:55 min

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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

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Directions

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.

Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet.
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.
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.