As I close in on almost 5 years of blogging, I’m re-visitng some of my most popular posts. With blueberries in season you should try this delightful and easy cornmeal tart. Blueberries are considered a super “brain” food, as studies show these blue beauties help with cognitive function and can boost memory. This rustic tart is fun and the cornmeal crust is much more forgiving then regular pie dough. 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 of time. Just assemble and bake it the day you want to serve it. Just plain it’s delicious, but even better served with fresh vanilla whipped cream or a scoop of your favorite ice cream.
Ingredients
Blueberry Filling
- 2 pints fresh blueberries rinsed and stems removed
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon zest of a lemon
- 2 teaspoons juice of a lemon
Cornmeal Tart Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon Kosher salt
- 10 tablespoons unsalted butter at room temperature
- 1/2 cup sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
Servings: large tarts
Instructions
- Combine the fresh blueberries, sugar, flour, lemon zest and lemon juice in a large bowl. Toss together gently and set aside.
- Combine the flour, cornmeal, and salt in a bowl. Whisk to combine. In the bowl of a standing mixer fitted with a paddle or using a hand mixer, 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 egg. Add the vanilla and mix well.
- Sift the flour, cornmeal, salt mixture over the wet ingredients and stir by hand to combine until the dough forms a ball. Divide the dough in two rounds and pat into flat disks. Wrap each disk tightly in plastic wrap and chill for about an hour or so (or freeze until ready to use). Remove the dough from the refrigerator about 20 minutes before you're ready to roll it out.
- When the dough is pliable but still firm, cut each dish in half. 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 large circle and about 1/8 inch thick. Leave the dough in the plastic wrap and place in the refrigerator to chill while you roll the remaining dough. I usually make 2 to 3 large tarts about 8-10 inches in diameter.
- Line a large baking sheet(s) with parchment paper or a silicon pad. Place a circle of dough on the baking sheet, leaving room for the other tarts. Spoon the berry mixture into the circle, leaving at least a 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. 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 the tarts cool and set for 5 to 10 minutes before transferring from baking sheet to serving plates. Serve warm or at room temperature with ice cream or homemade whipped cream.