Blueberry-Blackberry Rustic Tart
This is the perfect recipe for summer blueberries.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 434
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 434
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; cover and 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-lined baking sheet.
In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar.
Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
Source: tasteofhome.com
Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet.
In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar.
Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
