Tasty Tuesday (on Wednesday)

Since I can't seem to consistently keep up on the menu thing, I thought I'd try to do Tasty Tuesday. Some other blogs do this and I might link up to one at some point. So my plan was to start this week, well one day late....here it is.

I made this tart last week. It is so yummy! The crust is cornmeal crust which is such a nice change from a normal crust. I halved the recipe and just made the tart a little smaller. The crust would be great with apples, pears, peaches, any kind of berry, and I want to try it with rhubarb too.

Blueberry-Blackberry Rustic Tart

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1/4 cup yellow cornmeal
• 2/3 cup cold butter
• 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 egg, beaten
• 2 tablespoons turbinado (washed raw) sugar or coarse sugar
• Whipped cream, optional

Directions

• 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. Yield: 8 servings.

Recipe Courtesy of Taste of Home

Hope everyone is having a great week. We are enjoying some down time before some adventures in the next week!!