Rustic blueberry tart, inspired by two recipes from Taste of Home. One of them was a peach blueberry pie, and the other was a blackberry blueberry rustic tart. The tart was so delicious, and the buttermilk tart shell was flaky and flavorful, although next time we would leave out the cornmeal because it added a gritty texture. The lemon zest in the crust is phenomenal! Next time we would pulse it with the sugar and flour to infuse the whole crust before adding the butter.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/4 cup yellow cornmeal (might leave this out, or use finely ground cornmeal)
- 2/3 cup cold butter
- 1/2 cup buttermilk
- 2 Tbsp lemon zest (optional, but highly recommended!)
- 4 cups fresh blueberries (used frozen blueberries, and cooked the fruit mixture to reduce liquid)
- 2 cups fresh blackberries (substituted frozen peaches)
- 2/3 cup sugar (reduced a little)
- 1/3 cup all-purpose flour
- 2 tablespoons lemon juice
- 1 egg, beaten (used one yolk beaten with tablespoon of milk)
- 2 tablespoons turbinado (washed raw) sugar or coarse sugar
- Whipped cream, optional
- (we used a food processor for this part - lazy method!) 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.
- On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.
- 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.
- 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. Yield: 8 servings.