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
Reviews
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!
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!
Picked fresh blackberries last week and bought blueberries today...made this last night-excellent and not difficult to make. Will make again!
Delicious !!!!!!!!!!!!
I will make this many times in the coming months. Good
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.
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.
Tried this the other night and my husband loved it. I did use crust already made and it was still delicious.
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!
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!