Blueberry Cornmeal Tart. alison roman

youtube.com

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Makes 1 9-inch tart, serves 4 to 6

For the Crust & Topping

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 ½ sticks), melted and cooled slightly

For the Filling

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.

Note: Ingredients may have been altered from the original.

Directions at youtube.com

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