Rustic Blueberry Tarts

INGREDIENTS

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1/4 cup yellow cornmeal (might leave this out, or use finely ground cornmeal)
• 2/3 cup cold butter
• 1/2 cup buttermilk
• 2 Tbsp lemon zest (optional, but highly recommended!)
• 
  
• FILLING:
• 4 cups fresh blueberries (used frozen blueberries, and cooked the fruit mixture to reduce liquid)
• 2 cups fresh blackberries (substituted frozen peaches)
• 2/3 cup sugar (reduced a little)
• 1/3 cup all-purpose flour
• 2 tablespoons lemon juice
• 1 egg, beaten (used one yolk beaten with tablespoon of milk)
• 2 tablespoons turbinado (washed raw) sugar or coarse sugar
• Whipped cream, optional

DIRECTIONS

• (we used a food processor for this part - lazy method!) 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.