Golden Honeycomb

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Magnolia Rouge Featured Sarah’s gorgeous tart along with a beautiful sweet & salty mix of cheese and honeycomb which makes this cheese board perfect to share at the holidays.

 

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Enjoy the recipe for the sweet tart from Sarah, the best advice for creating a cheese tray, and view the feature with more images from Magnolia Rouge below.

 

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Tips for creating a Cheese Plate from Emily.

 

Blackberry-Blueberry Rustic Tart

8 ServingsPrep: 20 min. + chilling Bake: 55 min.

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2/3 cup cold butter, cubed
1/2 cup buttermilk

FILLING:
4 cups fresh blueberries
2 cups fresh blackberries
2/3 cup sugar
1/3 cup all-purpose flour
2 tablespoons lemon juice
1 Egg beaten
2 tablespoons turbinado (washed raw) sugar or coarse sugar
Whipped cream, optional

Directions

In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking
sheet.
In a large bowl, combine berries, sugar, flour and lemon juice; spoon over pastry to within 2 in. of edges. Fold pastry edge over filling, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with turbinado sugar. Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool. If desired, serve with whipped cream.