INGREDIENTS

Crust

1 ½ cup AP flour

½ cup cornmeal

¼ cup confectioner’s sugar

¼ cup light brown sugar

1 tsp baking powder

½ tsp salt

¾ cup coconut oil

Filling

2 cups blueberries (plus more for garnish)

1 cup of blackberries (plus more for garnish)

1 nectarine sliced into wedges

1 tsp agar agar powder (optional)

1 Tb grated ginger

½ cup light brown sugar

2 Tb lime juice

2 Tb cornstarch ( + 2 Tb water to form a slurry) *3 Tb if not using agar agar

Zest of 1 lime plus another lime for garnish

1. Preheat the oven to 350°. In a bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add the coconut oil, then use your hands or a spoon to combine ingredients until a dough forms.

2. Transfer the dough into a 9-inch tart pan with a removable bottom (you can also use a springform), begin pressing it into the pan until it’s about a ½ inch thick on the bottom, and it’s coming up the sides about an inch. It’s helpful to use something flat to press into the shell (like a cup). Prick a few holes in the bottom of the crust with a fork. Place the tart shell onto a baking sheet and put in the oven for 20 minutes. Remove and allow to cool slightly.

3. Put a large saucepan over medium heat and add in the berries, nectarines, agar, ginger, brown sugar, and lime juice. Begin to stir the berries - as they heat up begin to crush them slightly to release their juices. Continue to do this for about ten minutes until the berries release a lot of juices and you are able to stir the mixture easily as a “soupy” consistency.

4. Form a slurry with the cornstarch by stirring in two Tb of water into the cornstarch in a small cup or bowl and whisking until it comes together - pour into the fruit mixture and stir to incorporate. Add the lime zest into the mixture and continue to combine for another couple of minutes.

5. Pour the mixture into the baked tart shell, note that there might be more “filling” than can fit in the shell so just fill the shell enough so that there is still a solid ring of shell remaining. While the filling is still hot, arrange the fresh berries on top. Allow to cool until the filling is jelly-like, garnish with mint and lime zest. Remove from the tart shell and serve, excellent with a side of vanilla ice cream. Also good after chilling.