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Rustic Rosemary Cornmeal Tart with Wild Blackberries
EDIBLEPORTLAND.COM12Ingredients
105Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 cups all purpose flour
- 1/2 cup cornmeal
- 2 Tbsp. sugar
- 1 rosemary leaves (scant teaspoon finely chopped)
- 3/4 tsp. fine sea salt
- 8 oz. butter (chilled, and cut in 1/2-inch chunks)
- 2/3 cup ice water
- 2 pt. blackberries (fresh, about 4 cups)
- 1 cup granulated sugar (depending on sweetness of fruit)
- 2 Tbsp. cornstarch
- 1 tsp. lemon zest (finely chopped)
- 1/2 tsp. fine sea salt
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