- 1 cup flour
- 2 tablespoons sugar
- ½ cup chilled butter, cut into small chunks, plus additional to grease the springform pan
- 1 tablespoon milk (or non-dairy substitute)
- 2 cups huckleberries, plus 2 additional cups to top the baked tart
- ½ cup sugar
- 2 tablespoons flour
- ½ teaspoon ground cinnamon
- 1 pinch salt
FOR THE CRUST:
Combine all ingredients in the bowl of a food processor and pulse until they come together in a ball. Wrap dough in plastic wrap and refrigerate for at least 10 minutes while you prepare the filling.
FOR THE FILLING:
Gently toss all the ingredients together in a large bowl until combined. Set aside.
TO ASSEMBLE THE TART
Preheat oven to 400°F.
Line the bottom of a 9-inch springform pan with parchment paper and coat the sides of the pan lightly with butter to prevent sticking.
Remove the chilled dough from the refrigerator. Working with your fingers, press the dough evenly into the bottom of the pan and up the side about 1 inch high.
Pour the huckleberry filling evenly over the crust and bake for 40 minutes on the center rack of the oven.
Remove the tart from the oven and immediately pour the reserved fresh huckleberries over the top. The heat from the baked filling will partially cook these berries.
Place the tart on a baking rack to cool completely.
Remove the tart from the springform pan and gently transfer to a serving plate.
Slice into wedges and top with a scoop of vanilla bean ice cream to serve.
About this recipe
Editor’s Note: If foraging for wild berries is not your cup of tea, there are a few commercial sources of wild huckleberries, and you may be lucky enough to find them at local farmers’ markets in season. You can also grow your own, but you should plan well ahead as full production on a cultivated shrub can take 10–15 years. Frozen wild blueberries, much smaller than the cultivated blueberry varieties commonly sold, can also be substituted in this recipe, although the flavor will not be as intense as found in huckleberries.