- 2 cups flour
- 1/4 cup sugar
- 1/3 cup butter (unsalted, melted)
- 2/3 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon peel (or more)
- 2 cups blackberries (or blueberries or combinations)
- 1/3 cup sugar
- 1 tablespoon flour
- 2 teaspoons lemon juice
- 1 tablespoon butter (unsalted, melted)
- 1 tablespoon coarse raw sugar
Heat oven to 350 degrees. Spray or grease cookie sheet. Mix 2 cups of flour, ¼ cup sugar, 1/3 cup butter, the milk, baking powder, salt and lemon peel in bowl with fork until dough leaves the side of bowl and forms a ball. Or whirl in the Cuisinart!
Place dough on lightly floured surface and gently roll in flour to coat. Knead lightly 10 times and roll into a 12-inch circle. Fold circle into fourths and then carefully place on cookie sheet and unfold, reshaping if needed.
Mix berries, 1/3 cup sugar, 1 (or a little more) tablespoon flour and the lemon juice in a small bowl. Spoon over dough to within 2 inches of edge, mounding the fruit in the center. Fold dough over fruit, making pleats to keep the circle shape and leaving about a 3-inch opening in the center. Brush the 1 tablespoon butter over the dough and sprinkle with the sugar crystals, pressing lightly into the sides of the tart.
Bake 35-50 minutes or until golden brown. Cool for 10 minutes and carefully remove from cookie sheet to a serving plate. Serve warm for breakfast or dessert.
