Rustic Huckleberry-Blackberry Tart

If you can't find huckleberries, use blueberries.

Photo by Barbara B.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

135

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

135

minutes

SERVINGS

12

servings

Adapted from cookinglight.com

Ingredients

  • 8

    ounces cake flour (about 2 cups)

  • 1/3

    cup powdered sugar

  • 1/3

    cup chopped pecans, toasted

  • 1/4

    cup packed brown sugar

  • 1/2

    teaspoon salt, divided

  • 1/2

    cup cold butter, cut into small pieces

  • 1

    large egg yolk

  • Cooking spray

  • 1

    tablespoon ice water

  • 4

    cups blackberries

  • 3

    cups huckleberries

  • 1/2

    cup granulated sugar

  • 3

    tablespoons cornstarch

  • 2

    teaspoons fresh lemon juice

  • 1

    tablespoon turbinado sugar

Directions

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, powdered sugar, pecans, brown sugar, and 1/4 teaspoon salt in a food processor; pulse 3 to 4 times to combine. Add butter to food processor; pulse 10 times or until mixture resembles coarse meal. Add egg yolk; pulse to combine. Lightly spoon 2 cups of flour mixture into a 9-inch springform pan coated with cooking spray; press mixture in a thin layer into bottom and up sides of pan. Cover pan with plastic wrap; chill 1 hour. 2. Add 1 tablespoon water to remaining flour mixture in food processor; pulse 3 to 4 times or until dough just comes together, adding additional ice water, 1 teaspoon at a time, as needed. Shape dough into a ball, and wrap in plastic wrap. Chill 1 hour. 3. Preheat oven to 400°. 4. Remove springform pan from refrigerator; discard plastic wrap. Line bottom of dough with parchment paper; arrange pie weights or dried beans on parchment paper. Bake at 400° for 10 minutes. Remove pie weights and parchment paper; cool on a wire rack 10 minutes (do not remove or loosen sides of springform pan). 5. Combine remaining 1/4 teaspoon salt, berries, granulated sugar, cornstarch, and lemon juice; toss gently. Spoon mixture evenly over prepared crust. 6. Remove remaining dough from refrigerator. Working quickly, roll dough to an 11-inch circle. Cut dough lengthwise into 3/4-inch-wide strips; arrange strips in a lattice design over filling. Sprinkle strips with turbinado sugar. Bake at 400° for 40 minutes or until top is browned. Cool 15 minutes before removing sides from pan.

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