Blueberry Cornmeal Crostata
Servings
2large tarts
Servings
2large tarts
Ingredients
Cornmeal Dough
Blueberry Filling
Instructions
Cornmeal Dough
  1. 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 egg. 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 pieces and pat into flat disks. Wrap each disk tightly in plastic wrap and chill for about 20 minutes. (You can also freeze the dough until you’re ready to use it. Remove the dough from the freezer about 30 minutes before you’re ready to roll it out.)
Blueberry Filling
  1. Combine the blueberries, sugar, flour, lemon zest and lemon juice in a large bowl. Toss together gently and set aside.
  2. Line a large baking sheet with parchment paper or silpat. Pre-heat the oven to 375 degrees F. When the dough is malleable, but still firm use your hands to form a ball with one piece of dough, keeping the second disk of dough in the refrigerator. Flatten the ball and place between 2 pieces of plastic wrap. Roll out into a circle about 9-10 inches in diameter. Transfer to the refrigerator. Continue to roll out the remaining dough. Place a circle of dough on the baking sheet, leaving room for the other crostata. 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 both tarts for about 20 minutes before baking.
  3. Bake until the crust turns golden brown and the fruit is bubbling, about 25 minutes. Let it set for 10 minutes before serving. Serve warm or at room temperature with vanilla ice cream or homemade whipped cream.