Love this delicious tart that is a great way to start practicing homemade pie if you are intimidated by making a crust. This recipe is from Cooking Light and you could easily use different fruits that are in season. The rich, buttery pastry dough is easy and forgiving and i love the addition of cornmeal which adds great texture to the dessert. Simply roll it out onto parchment paper with a lightly floured rolling pin, and then use the parchment to transfer it to a baking sheet or if you have one, a pizza stone which helps to render a perfect crispy crust.

Perfect dessert heading into summer or anytime!!’

Serves 6-8


for pastry:

  • 1 ¾ cups all-purpose flour
  • ⅓ cup granulated sugar 
  • ¼ cup cornmeal 
  • ¼ teaspoon salt 
  • ½ cup cold butter, cut into small pieces 
  • ⅓ cup fat-free buttermilk

for filling:

  • 4 cups blueberries 
  • 2 cups blackberries 
  • ½ cup granulated sugar 
  • 3 tablespoons all-purpose flour 
  • 2 tablespoons lemon juice 
  • 2 tablespoons milk
  • 1 large egg white 
  • 1 ½ tablespoons turbinado sugar (optional)


Prepare pastry:

Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Place flour, sugar, cornmeal, and salt in a food processor; pulse 2 times. Add butter; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.

Preheat oven to 350°F. Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15-inch circle. Place dough and parchment on a baking sheet. If you have a pizza stone, place the pizza stone in the oven as it’s heating.

Prepare filling:

Place berries, ½ cup sugar, 3 tablespoons flour, and lemon juice in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).

Whisk together milk and egg white in a small bowl. Brush dough with milk mixture. Sprinkle edges with sugar if using. Bake for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges. Serve with ice cream or as is and enjoy!