Pile sweetened blueberries and a hint of lemon onto a cornmeal tart dough, fold the edges up, and bake until golden. Serve warm.
Recipe from Lottie + Doff.
- 1/2 recipe Cornmeal Tart Dough (see below)
- 3 cups blueberries
- 1/3 cup granulated sugar
- 1 Tbs. all-purpose flour, plus more for rolling out dough
- 1 Tbs. fresh lemon juice
- 2 Tbs. Demerara sugar
Cornmeal Tart Dough
- 10 Tbs. (1 1/4 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1/4 cup buttermilk
- 3/4 tsp. pure vanilla extract
- 1/2 cup yellow cornmeal or fine polenta
- 1 1/2 cups unbleached all-purpose flour
- 1 tsp. kosher salt
On a piece of parchment paper lightly dusted with flour, roll out the dough to an 11-inch round. Transfer the dough, on the parchment, to a baking sheet. Chill for 5 minutes.
Toss the blueberries with the granulated sugar, flour and lemon juice. Mound them up in the center of the dough, leaving a 2-inch border all around. Fold the exposed edges of the dough over the berries. Sprinkle the tart with Demerara sugar. Refrigerate until firm, 20-25 minutes.
Meanwhile, heat the oven to 375°F.
Bake the tart until the berries are bubbling and the crust is golden brown, about 40-minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.
Cornmeal Tart Dough
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined. Add the buttermilk and vanilla extract, scrape down the sides of the bowl, and beat on medium speed until combined.
In a bowl, whisk together the cornmeal, flour and salt. In two additions, add the cornmeal mixture to the butter mixture, beating just to combine.
Remove the bowl from the mixer and use your hands to knead in any dry ingredients at the bottom of bowl. Divide the dough in half and shape each half into a flattened disk. Wrap each disk in plastic wrap and refrigerate for at least an hour, or overnight.