Back to Blueberry-Blackberry Rustic Tart

Print Options


Card Sizes

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
  • 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, combine the flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
  • 2. 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 the berries, sugar, flour and lemon juice; spoon over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with egg; sprinkle with sugar.
  • 4. Bake at 375° for 55-60 minutes or until crust is golden brown and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool. Serve with whipped cream if desired. Yield: 8 servings.

Nutritional 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.

Reviews for Blueberry-Blackberry Rustic Tart

Sort By :

Average Rating
Reviewed 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!"

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."

Shirley Timte
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."

Loading Image