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Blueberry Cornmeal TartI

From Alison Roman's Sweet Enough, a simple, absolutely delicious Blueberry Cronmeal Tart
Course: Dessert, Pie, Tart
Cuisine: American
Keyword: blueberry, cornmeal, tart

Ingredients

For the Crust & Topping

  • 1 ½ cups /225g all-purpose flour
  • ⅓ cup /55 grams cornmeal
  • ⅓ cup /50 grams confectioners’ sugar
  • ¼ cup /55 grams light brown sugar
  • 1 teaspoon / 4 grams baking powder
  • 1 teaspoon / 3 grams kosher salt
  • ¾ cup /170 grams unsalted butter 1 1/2 sticks, melted and cooled slightly

For the Filling

  • 1 pound /455 grams blueberries or combination of blueberries, blackberries and raspberries
  • ½ cup /110 grams light brown sugar
  • 2 tablespoons / 28 grams apple cider vinegar or fresh lemon or lime juice I prefer lemon juice
  • 2 tablespoons / 18 grams all-purpose flour
  • Pinch of kosher salt

Instructions

Make the crust and topping: Preheat oven to 350°.

  • In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until a coarse dough comes together, with a few dry spots.
  • Press 3/4 of the cornmeal mixture into a 9-inch tart pan with a removable bottom making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Place the shell on a rimmed baking sheet; pop the tart shell and remaining mixture into the fridge while you prepare the filling.

Make the filling:

  • Toss blueberries, brown sugar, lemon juice, flour and salt in a medium bowl. Pour the fruit into the crust.
  • Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping (note that it won’t cover the top entirely, more just create a nice sporadic covering, still allowing the blueberries and their juices to poke through).
  • Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 50–55 minutes.
  • Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).
  • EAT WITH: vanilla ice cream would be too obvious, but I don’t care.

Notes

DO AHEAD: tart can be baked 4 days ahead, stored wrapped in plastic at room temperature, or refrigerated.