Rustic Blueberry Tart

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.

Ingredients

• 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!)
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  FILLING:
• 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

Directions

• (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.