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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Talk about a stunning presentation! Blackberries and blueberries pack the crispy golden-brown cornmeal crust in this homey tart. âA delicious dessert, treat between meals or late evening snack!â Priscilla Gilbert - Indian Harbour Beach, FL Ingredients:
2 cups king arthur unbleached 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 king arthur unbleached all-purpose flour |
2 tablespoons lemon juice |
1 egg, beaten |
2 tablespoons turbinado (washed raw) sugar or coarse sugar |
whipped cream, optional |
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; 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.
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