Blueberry/Blackberry Tart

2007 Blueberry Bake-Off Adult Winner
Jill Jachera

Filling:
2 ½ cups (18 oz) blueberries
1 ½ cups blackberries
½ cup sugar
1 tsp lemon zest
¼ cup instant tapioca

Tart Pastry:
2 ½ cups flour
2 sticks unsalted COLD butter cut into small pieces
1 tsp salt
1 tbsp sugar
4-6 tbsp ice water
* makes enough for two tarts (you can freeze the one you don’t use for later use)

Make filling first:
Mix all ingredients and let sit for ½ hour while you make tart pastry.  Then slightly crush and ½ of the berries.

Tart Pastry:
Mix flour, sugar, and salt in food processor.  Add the COLD butter and pulse until mixture resembles coarse corn meal.  As you pulse, add water, 1 tbsp at a time until the pastry clumps together.  Do not overwork.  Separate into two balls. (Pastry can be made by hand by cutting butter into flour mix with a fork or pastry blender.)

Roll out one ball of pastry to fit a large tart pan and place in tart pan (no need to butter the pan).