Blueberry-Blackberry Rustic Tart |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
2 cup(s) all-purpose flour |
1/3 cup(s) sugar |
1/4 cup(s) yellow cornmeal |
2/3 cup(s) cold butter, cubed |
1/2 cup(s) buttermilk |
4 cup(s) fresh blueberries |
2 cup(s) fresh blackberries |
2/3 cup(s) sugar |
1/3 cup(s) all-purpose flour |
2 tablespoon(s) lemon juice |
1 egg, beaten |
2 tablespoon(s) turbinado (washed raw) sugar or coarse sugar |
whipped cream, optional |
Directions:
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.
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