Blueberry Cornmeal Tart
By Alison Roman · alisoneroman.com
1 hr 5 min
1 9-inch tart, 6–8 servings
A rustic tart with a buttery cornmeal crust and crumble topping, filled with tart-sweetened berries.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 350°F / 175°C | |||||
| 225 g all-purpose flour | Whisk dry crust ingredients, add butter & combine | Press 3/4 dough into tart pan, chill with topping | Pour filling into crust, crumble topping over | Bake 350°F / 175°C, 50–55 min until bubbly & browned | Cool completely before slicing & serving |
| 55 g cornmeal | |||||
| 50 g confectioners' sugar | |||||
| 55 g light brown sugar (for the crust) | |||||
| 4 g baking powder | |||||
| 3 g kosher salt (for the crust) | |||||
| 170 g unsalted butter, melted and cooled slightly | |||||
| 455 g blueberries, or combination of blueberries, blackberries and raspberries | Toss berries with brown sugar, vinegar, flour & salt | ||||
| 110 g light brown sugar (for the filling) | |||||
| 28 g apple cider vinegar or fresh lemon or lime juice | |||||
| 18 g all-purpose flour | |||||
| Pinch of kosher salt (for the filling) | |||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free