From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block

Photo by Cayce Clifford

Foragers with an eye on their secret huckleberry patch or anyone lucky enough to find farmed huckleberries at a farmers’ market will want to try this luscious tart. No huckleberries? Try it with blueberries or blackberries, which we did for this photo shot in the Edible East Bay test kitchen. And don’t be afraid to try frozen berries. Serve with crème fraîche or lightly whipped cream.

Yield: one 9-inch tart

For the tart dough:

2 tablespoons heavy cream
1 egg yolk
1 teaspoon vanilla
1 cup and 3 tablespoons unbleached all-purpose flour
¼ cup spelt flour
¼ teaspoon salt
4 ounces butter
2½ tablespoons sugar

In a small bowl, mix cream, egg yolk, and vanilla together. In another small bowl stir together the two flours and salt. Using a stand mixer, cream together the butter and sugar, adding egg mixture until just combined. Scrape down bowl and add the flour mixture, mixing until you have a smooth dough. Turn out onto parchment, flatten into disk, and chill for at least 1 hour.

Preheat oven to 350°. Roll out dough to fit into a fluted 9-inch tart pan and fill with pie weights. Bake in the preheated oven for 10–15 minutes, then remove pie weights and bake for another 5–10 minutes or until firm and golden. Cool tart shell on a rack as you make the filling.

For the filling:

1 cup buttermilk
3 egg yolks
½ cup sugar
Zest and juice of 1 lemon
¼ cup melted butter
½ teaspoon salt
2 tablespoons unbleached all-purpose flour
2 cups huckleberries, blackberries, or blueberries

Combine filling ingredients (except berries), mixing until smooth. Spread berries over the bottom of tart shell, then pour filling over berries. Bake 40–45 minutes or until tart is golden and set. Cool completely before serving.