Blueberry Cornmeal Tart - Alison Roman

Name: Blueberry Cornmeal Tart - Alison Roman
Ingredients: 1 ½ cups/225g all-purpose flour; ⅓ cup/55 grams cornmeal; ⅓ cup/50 grams confectioners’ sugar; ¼ cup/55 grams light brown sugar; 1 teaspoon/ 4 grams baking powder; 1 teaspoon/ 3 grams kosher salt; ¾ cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly; 1 pound/455 grams blueberries , or combination of blueberries, blackberries and raspberries; ½ cup/110 grams light brown sugar; 2 tablespoons/ 28 grams apple cider vinegar or fresh lemon or lime juice; 2 tablespoons/ 18 grams all-purpose flour; Pinch of kosher salt

www.alisoneroman.com

With jammy blueberries, a crunchy, buttery cornmeal crust, and preferably some vanilla ice cream on the side, this tart is not only delicious—it’s shockingly easy to make.

View full recipe on www.alisoneroman.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alisoneroman.com.

Share this recipe:

Cooking tools:

Tart pan
Baking sheet
Mixing bowl
Whisk
Wooden spoon
Measuring cup
Oven
Refrigerator

Ingredients

1 ½ cups/225g all-purpose flour
⅓ cup/55 grams cornmeal
⅓ cup/50 grams confectioners’ sugar
¼ cup/55 grams light brown sugar
1 teaspoon/ 4 grams baking powder
1 teaspoon/ 3 grams kosher salt
¾ cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly
1 pound/455 grams blueberries , or combination of blueberries, blackberries and raspberries
½ cup/110 grams light brown sugar
2 tablespoons/ 28 grams apple cider vinegar or fresh lemon or lime juice
2 tablespoons/ 18 grams all-purpose flour
Pinch of kosher salt