BLUEBERRY-BLACKBERRY RUSTIC TART
My dad would always stop our 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
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 464 calories, Fat 17g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 134mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 5g fiber), Protein 7g protein.
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aminisitai tabuanira
[email protected]I've made this tart several times and it's always a hit. It's the perfect dessert for a summer party or potluck. The crust is crispy and the filling is sweet and tangy. I highly recommend this recipe.
Ch Qamar Shahzad
[email protected]This tart is a great way to use up fresh berries. I used a mix of blueberries, blackberries, and raspberries and it was delicious. The crust was flaky and the filling was sweet and tart. I highly recommend this recipe.
Prudence Chauke
[email protected]I'm not a baker, but I was able to make this tart with no problems. It turned out beautifully and tasted even better. I will definitely be making this again.
Danish Ali
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I love the rustic look of it and the filling is always delicious. I highly recommend this recipe.
Tracy Mbabazi
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it! The crust was crispy and the filling was sweet and tangy. I will definitely be making this again.
Paul Basic
[email protected]This tart was a bit too tart for my taste, but I think that's just because I used a lot of blackberries. Next time I'll use more blueberries.
Shofikul Islam
[email protected]I've made this tart several times and it's always a hit. The combination of blueberries and blackberries is perfect and the crust is always flaky and delicious. I highly recommend this recipe.
Ali Gold
[email protected]This tart was a disaster! The crust was soggy and the filling was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Bero Taye
[email protected]I'm not a big fan of berries, but I thought I'd give this tart a try. I was pleasantly surprised! The filling was sweet and tangy, and the crust was perfectly flaky. I would definitely make this again.
Md Najmul hosun
[email protected]This tart was a bit too sweet for my taste, but the crust was amazing. I would recommend using less sugar in the filling.
Azam Malik
[email protected]I love the rustic look of this tart. It's so easy to make and the filling is delicious. I used a mix of blueberries and raspberries and it was perfect.
Francisca Adoma
[email protected]This tart was easy to make and turned out beautifully. The crust was crispy and the filling was bursting with flavor. I will definitely be making this again.
Simpson Thompson
[email protected]I made this tart for a brunch party and it was a hit! Everyone loved the sweet and tart filling and the flaky crust. I would highly recommend this recipe.
Aliawan
[email protected]This tart was a delight! The combination of blueberries and blackberries was perfect, and the rustic crust added a touch of charm. I'll definitely be making this again.