Blueberry Cornmeal Crostata


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Imagine a “superfood” strong enough to improve your health. Blueberries are one of those foods and believed to have the highest level of antioxidants, more then any other fruit. Although blueberries are healthiest when eaten raw, this crostata is a great way to eat cooked blueberries. It is a rustic cornmeal fruit tart and easy to make. The dough is similar to a cookie dough and just needs to be at room temperature to shape. This is a great summer dessert that can be made ahead. Just assemble and cook it the day you want to serve it. It is delicious plain, but even better served with fresh whipped cream or ice cream.

Cornmeal Tart Dough:

  • 1 1/2 cups all purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon kosher or fine sea salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 3 large egg yolks
  • 1/2 teaspoon pure vanilla extract

Combine the flour, cornmeal, and salt in a bowl. Whisk to combine and set aside.

Cream together the butter and sugar. Stir in the yolks, one at a time, making sure each one is well combined before adding the next. Add the vanilla and mix well. Sift the dry ingredients over the wet ingredients and stir to combine until the dough forms a ball.

Divide the dough in two and pat into flat disks. Wrap each disk tightly in plastic wrap and chill or freeze until ready to use. This recipe makes 8 small tarts or 2-3 large tarts.

Blueberry Tart:

  • 2 pints blueberries, washed, dried and picked through
  • 1/2 cup sugar (you can use less sugar if you like)
  • 1 tablespoon all-purpose flour
  • Zest of 1 lemon, chopped
  • Juice of 1/2 lemon

Remove the dough from the refrigerator about 30 minutes before rolling.

Combine the blueberries, sugar, flour, lemon zest and lemon juice in a large bowl. Toss together gently and set aside.

When the dough is malleable but still firm, cut each dish into quarters. Working quickly, use your hands to form a ball with one piece of dough. Flatten the ball and place between 2 pieces of plastic wrap. Roll out into a circle and 5 to 6 inches in diameter and about 1/8 inch thick. Leave it in the plastic wrap and place the rolled dough on a plate. Transfer to the refrigerator.  Continue to roll out the remaining dough putting each in the refrigerator as you finish.  Chill until firm, but still workable. I usually make 2 to3 larger tarts instead of small ones.

Line a large baking sheet with parchment paper or silpat. Place a circle of dough on the baking sheet, leaving room for the other crostatas. Spoon about 1/2 cup of the berry mixture onto the circle, leaving at least 1-inch border. Bring the edges of the dough over the top to envelop the berries. Using your hands, fold in the edges, pressing gently and patching any holes. Cup your hands over the tart and press down firmly to shape. Repeat with remaining dough and berries. Chill for about 20 minutes before baking. While the tarts are chilling, pre-heat the oven to 375 degrees.

Bake until the crust turns golden brown and the fruit is bubbling, about 25 minutes. Let set for 5 to 10 minutes before transferring from baking sheet to serving plates. Serve warm or at room temperature with vanilla ice cream or homemade whipped cream.

Source: Recipes by Susan Spungen

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3 comments

  1. E Simon

    Pam,

    That looks like a slice of Summer heaven. Should I bring my lactose free ice cream for a la mode?

    Your fan, Elyse

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