Blueberry-Blackberry Rustic Tart

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

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 and refrigerate 30 minutes or overnight.
2. Preheat oven to 375u0b0. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined
3. .
4. 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 turbinado sugar.
5. Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.

flour, sugar, yellow cornmeal, cold butter, buttermilk, fresh blueberries, fresh blackberries, sugar, flour, lemon juice, egg, turbinado, cream

Taken from www.tasteofhome.com/recipes/blueberry-blackberry-rustic-tart/ (may not work)