Blueberry season is one of the sweetest highlights of summer and this cornmeal crostata is a delicious way to celebrate it. As the berries bake, they become soft and jammy, creating a juicy filling that pairs beautifully with the crisp, golden crust. The cornmeal adds subtle texture and sweetness, giving this free-form tart its signature rustic charm.
One of the best things about a crostata is its simplicity. The dough comes together easily and doesn’t require perfect edges or careful shaping. Assemble it ahead of time and bake it just before serving for a dessert that feels special with very little effort. Serve warm with whipped cream or a scoop of vanilla ice cream and enjoy every bite of blueberry season.
Blueberry Cornmeal Crostata
Servings 2 large tarts
Ingredients
Cornmeal Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon Kosher salt
- 1 1/4 sticks (10 tablespoons) unsalted butter at room temperature
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
Blueberry Filling
- 2 pints fresh blueberries rinsed, dried and picked through
- 1/4 cup granulated sugar or less, if preferred
- 1 tablespoon all-purpose flour
- zest of a lemon
- juice of 1/2 lemon
Instructions
Cornmeal Dough
- In a medium bowl, whisk together the flour, cornmeal and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Add the dry ingredients and mix just until the dough comes together. Divide the dough in half, shape into 2 disks, wrap tightly, and refrigerate for at least 20 minutes. (The dough can be frozen for up to 3 months. Thaw overnight in the refrigerator or let it stand at room temperature until pliable.)
Blueberry Filling
- To make the filling, combine the blueberries, sugar, flour, lemon zest and lemon juice in a large bowl. Toss gently to coat. Line a large baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F.
- Working with one disk at a time, roll the dough into a 9- to 10-inch circle between 2 sheets of parchment paper or plastic wrap. If the dough becomes too soft, refrigerate it for a few minutes before continuing. Transfer the dough circles to the prepared baking sheet. Spoon half of the blueberry filling into the center of each, leaving a 1-inch border. Fold the edges of the dough over the filling, shaping the crostata as you go.
- Refrigerate the crostatas for 20 minutes. Bake for about 25 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving. Enjoy warm or at room temperature with vanilla ice cream or freshly whipped cream.
A mix of large and small blueberries creates a filling with great texture, as the smaller berries break down while the larger ones remain whole.