- 8
Ingredients
- FILLING:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/4 cup yellow cornmeal
- 2/3 cup cold butter
- 1/2 cup buttermilk
- 4 cups fresh blueberries
- 2 cups fresh blackberries
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 2 tablespoons lemon juice
- 1 egg, beaten
- 2 tablespoons turbinado (washed raw) sugar or coarse sugar
- Whipped cream, optional
Preparation
Step 1
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.
Nutrition Facts: 1 slice (calculated without whipped cream) equals 464 calories, 17 g fat (10 g saturated fat), 67 mg cholesterol, 134 mg sodium, 74 g carbohydrate, 5 g fiber, 7 g protein.