This week has been a week of firsts, I made quickie, I mean quiche on Monday, and today I made a blueberry blackberry tart. Although I have to admit I didn’t exactly do the recipe as I was supposed to…apparently the egg in the recipe is for the egg wash…not to add into the tart. I got this recipe from taste of home and it was pretty awesome especially with some vanilla ice cream…although Dan swears it would be better with just blueberries, but I think its just as good with both kinds of berries.

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Blueberry blackberry tart

Ingredients

2 cups all- purpose flour

1/3 cup sugar

¼ cup yellow cornmeal

2/3 cup cold butter

½ cup buttermilk

Filling

4 cups fresh blueberries

2 cups fresh blackberries

2/3 cup sugar

1/3 cup all-purpose flour

2 TBS lemon juice

Egg Wash

1 Egg Beaten

Steps

1) 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; wrap in plastic wrap. Refrigerate 30 minutes or overnight

2) Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.

3) In a large bowl, combine berries, sugar, flour and lemon juice; spoon over pastry to within 2 in. of edges. Fold pastry edge over filling, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with sugar

4) Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool. If desired, serve with whipped cream. Yield: 8 servings

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