Buttery Cornmeal Crust Blueberry Blackberry Tart
Indulge in a delightful rustic tart featuring a buttery cornmeal crust filled with a vibrant medley of fresh blueberries and blackberries, creating a delectable balance of sweetness and tartness.
Instructions
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1
In a large bowl, mix flour, sugar, and cornmeal; cut in cold butter until mixture resembles coarse crumbs. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk, cover, and refrigerate for 30 minutes or overnight.
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2
Preheat oven to 375°F. On a lightly floured surface, roll the chilled dough into a 14-inch circle. Transfer the dough to a parchment-lined baking sheet.
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3
In a large bowl, gently combine the blueberries, blackberries, sugar, flour, and lemon juice. Spoon the berry mixture over the dough, leaving a 2-inch border. Fold the dough edge over the filling, leaving the center uncovered. Brush the folded crust with the beaten egg and sprinkle with turbinado sugar.
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4
Bake for 55-60 minutes or until the crust is golden brown and the filling is bubbly. Using the parchment, slide the tart onto a wire rack to cool. Serve with whipped cream, if desired.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
