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Blueberry-Blackberry Rustic Tart

19 reviews
Total Time
Prep: 20 min. + chilling Bake: 55 min.

By Taste Of Home Editorial Team

Recipe by Priscilla Gilbert

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 05, 2023

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

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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.
    Test Kitchen Approved

    Blueberry-Blackberry Rustic Tart

    Contest Winner
    19 reviews
    Prep Time 20 min
    Cook Time 55 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
    Text Ingredients

    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.

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