Rustic Huckleberry-Blackberry Tart

Rustic Huckleberry-Blackberry Tart Recipe
Photo: Victoria Granof; Stylist: Amy Wilson
If you can't find huckleberries, use blueberries.

Yield:

Serves 12 (serving size: 1 wedge)
Total time: 2 Hours, 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 2 Hours, 15 Minutes

Nutritional Information

Calories 270
Fat 10.7 g
Satfat 5.2 g
Monofat 3.4 g
Polyfat 1.2 g
Protein 3 g
Carbohydrate 42 g
Fiber 3 g
Cholesterol 36 mg
Iron 2 mg
Sodium 173 mg
Calcium 33 mg

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

Preparation

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.