Blueberry Cornmeal Shortbread Tart
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/190 grams all-purpose flour
- ⅓cup/55 grams cornmeal
- ⅓cup/50 grams confectioners’ sugar
- ¼cup/55 grams light brown sugar
- 1teaspoon baking powder
- ¾teaspoon kosher salt
- ¾cup/170 grams unsalted butter (1½ sticks), melted and cooled slightly
- 1pound/455 grams blueberries
- ½cup/110 grams light brown sugar
- 2tablespoons apple cider vinegar or fresh lemon juice
- 2tablespoons all-purpose flour
- Small pinch of kosher salt
For the Crust and Topping
For the Filling
Nutritional analysis per serving (10 servings)
326 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 3 grams protein; 194 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
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.
- Step 3
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 ½ inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
- Step 4
Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
- Step 5
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.
- Step 6
Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
- Step 7
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).
Private Notes
Comments
I picked about 3 lb of blueberries from our landscape. After the kids consumed many handfuls, I saw this recipe. I had just a tad over one pound, so went for it. The flavor was delicious - albeit on the sweet side - bursting with fruit. Using 1/2 the dough for the topping was clever. With only 2 Tbl of flour, the filling set perfectly. The only fault is I felt the bottom crust was soggy, which can be corrected easily by first blind baking the crust after Step 3, then proceeding. Thanks!
I know this article is all about luscious fresh August fruit, but can I use frozen blueberries and if I can, should I thaw first?
Combined everyone's tips for a lightly sweetened tart that's great with powdered sugar on top or with vanilla ice cream. Here is where I netted out with an AWESOME tart. - Parbake at 350 for 10 min - Cut sugar in crust in half (2 tablespoons each of powdered sugar and brown sugar) - Cut sugar in filling to 2.5 tablespoons - Adjusted lemon to 1 tablespoon as there was less sugar to cut through - Used salted butter the second time and cut kosher salt to 1/4 tsp - better consistency SO YUMMY!
Had to cook a lot longer than stated to get the bottom crust to firm up, which caused the blueberry filling to over-reduce a bit. Added some milk to my bowl upon serving which loosened it up and added some nice creaminess. I also would NOT make this in a springform pan again. Butter from the crust leaked out and burned on the bottom of my oven creating a ton of smoke. I rescued the tart by placing the whole thing on a cookie sheet to contain the butter, and it continued to leak more butter throughout cooking (which fortunately did not burn because it stayed on the cookie sheet). I honestly think this same problem would happen in a tart pan too - is there too much butter in this crust recipe, I wonder? Next time I would just bake it in a pie dish
wow, this was so tasty. Everyone really enjoyed it. The cornmeal crust really made this special. I made it according to the recipe, perhaps the next time I'll take some of the suggestions and use a bit less sugar
This is our favorite anytime of year dessert. Our family loves to pick berries, peaches, and apples. A trip to the local orchard or one of the many berry farms is a summer favorite. We use the fresh fruit for this recipe and many others, and then freeze our haul so that we can taste summer all winter long. I would change absolutely nothing in this recipe! It's a keeper. In fact, I'm headed to a family gathering and bringing this dessert along. I love NYT cooking!