This has been a long blueberry season and we are thankful to Alison Roman and the New York Times for bringing us this delightful recipe for a Blueberry Cornmeal Shortbread Tart. We were fortunate to be returning from a brief visit to Maine and used fresh blueberries.
This recipe is a real winner, particularly when served with a generous amount of vanilla ice cream. The recipe directions are shown in cups (with grams in gray. When baking, I prefer to weigh the ingredients since it tends to produce better results. If you have an accurate kitchen scale, please use it.
Blueberry Cornmeal Shortbread Tart
FOR THE CRUST AND TOPPING:
- 1 ½ cups all-purpose flour 190 grams
- ⅓ cup cornmeal 55 grams
- ⅓ cup confectioners’ sugar 50 grams
- ¼ cup light brown sugar 55 grams
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¾ cup or 170 grams unsalted butter 1 1/2 sticks, melted and cooled slightly
FOR THE FILLING
- 1 pound blueberries 455 grams
- ½ cup light brown sugar 110 grams
- 2 tablespoons apple cider vinegar or fresh lemon juice
- 2 tablespoons all-purpose flour
- Small pinch of kosher salt
- Heat oven to 350 degrees.
- Make the crust and topping: 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 no dry spots remain.
- Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), 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.) Reserve the remaining mixture.
- Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together 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.
- Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 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).