ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rustic Huckleberry-Blackberry Tart

Photo: Victoria Granof; Stylist: Amy Wilson
Hands-on time 22 mins
Total time 2 hrs, 15 mins
Yield Serves 12 (serving size: 1 wedge)
If you can't find huckleberries, use blueberries.

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

Nutrition 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

How to Make It

  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.