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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
  • Total Time
    Prep: 20 min. + chilling Bake: 55 min.
  • Makes
    8 servings

Ingredients

  • 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.
Test Kitchen Tips
  • We'll show you how to make pie and tart baking, well, easy as pie!
  • Nutrition Facts
    1 slice (calculated without whipped cream): 464 calories, 17g fat (10g saturated fat), 67mg cholesterol, 134mg sodium, 74g carbohydrate (38g sugars, 5g fiber), 7g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Reviews

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    Average Rating:
    • Victoria
      Jul 27, 2020

      I made this last week with fresh blueberries I got on sale and it was spectacular.It makes a large beautiful dessert and the crust is so good..Today I am cutting the dough in half, as I am by myself,and making it with fresh cherries.Next I'm trying fresh peaches.I have been looking for an easy fruit dessert that isn't pie for a long time and this is a keeper!

    • speckz
      Jul 19, 2020

      Wow, wow, wow!!! This will blow your mind! Incredibly delicious and pretty easy. I threw in some lemon zest with the fresh lemon juice. I used organic frozen blackberries (thawed) and fresh picked blueberries from our local pick-your-own place. Served warm with vanilla ice cream, it screams SUMMER!

    • leebyrd
      Jun 21, 2017

      Picked fresh blackberries last week and bought blueberries today...made this last night-excellent and not difficult to make. Will make again!

    • luigis
      Nov 20, 2014

      Delicious !!!!!!!!!!!!

    • charlene123
      Aug 4, 2014

      I will make this many times in the coming months. Good

    • WileECoyote
      Jul 18, 2014

      This is soooo good! And fairly easy, as evidenced by my daughter making it for our family! Well worth the effort and expense of buying the fruit. In season it's not too expensive though. I would spray the parchment with a spray oil to more easily facilitate removing the tart from the paper after it is cool.

    • mcjaeger68
      Jun 22, 2014

      I thought this recipe was delicious. I never thought to incorporate corn meal in a pie crust before and am pleasantly surprised how good it tastes with the fruit. I'm thinking of putting blueberries in my corn muffins next time I bake them.

    • Shirley Timte
      Jun 12, 2014

      Tried this the other night and my husband loved it. I did use crust already made and it was still delicious.

    • nanagreen
      Jan 3, 2014

      I've made a lot of pies in my life, but I have never had so many compliments on a pastry dessert as this one! And guess what? I used frozen blackberries and blueberries! Just thaw them first and drain off some of the excess juice. I used the same amount of flour and it set beautifully. The crust was the winner here. It's definitely a keeper!

    • anelso42
      Nov 27, 2013

      I've made a lot pie crust and never gotten so many complements on crust as I did with this recipe. I had more blackberries than blueberries so I just used 6 cups fruit total and it was perfect!