Blueberry-Blackberry Rustic Tart

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 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

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

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. 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 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.

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.

Originally published as Rustic Wild Blueberries and Blackberries in Cornmeal Crust in Simple & Delicious May 2010

Reviews

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leebyrd

Jun 21, 2017

Picked fresh blackberries last week and bought blueberries today...made this last night-excellent and not difficult to make. Will make again!
luigis

Nov 20, 2014

Delicious !!!!!!!!!!!!
charlene123

Aug 4, 2014

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

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.
mcjaeger68

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.
Shirley Timte

Jun 12, 2014

Tried this the other night and my husband loved it. I did use crust already made and it was still delicious.
nanagreen

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!
anelso42

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!
kedenv

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!
K9ChemoNurse

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.