Blueberry-Blackberry Rustic Tart Recipe
- 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 large 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.
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
"Picked fresh blackberries last week and bought blueberries today...made this last night-excellent and not difficult to make. Will make again!"
"I will make this many times in the coming months. Good"
"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."
"Tried this the other night and my husband loved it. I did use crust already made and it was still delicious."
"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!"
"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!"
"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!"
"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."
"Excellent crust recipe. It could easily be used for any fruit mixture. I added juneberries (serviceberries) to it for a great taste."
"Very easy recipe to convert to gluten free. I used coconut flour blend and gluten free yellow corn meal."
"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."
"Very Yummy dessert!! Will definitely being making this again!!"
"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!"