(Original Post Date: July 8, 2010)
Last week, I was tempted by a sign at the local market advertising blueberries for $1/box. After purchasing a few, I thought, this might be a good time to make blueberry recipes. Next time, I’ll post the fabulous blueberry muffins that I made for breakfast a few days ago.
Here’s a fairly easy tart recipe… no need to make a perfect fluted pastry edge… just roll out the dough and fold up the sides for the rustic look. If any of the edges break or crumble… no big deal, just press it back down. This tart gets its charm from the imperfections!
- 1 c. (2 sticks) unsalted butter
- 1 1/2 c. flour
- 1/2 c. cornmeal
- 1 tsp. salt
- 6 T. sugar
- 1/4 c. cold water
- (1 beaten egg)
- 1 jar blueberry jam (1 c.)
- 2 boxes (5 oz. each) blueberry, approx 2 c.
- 1 T. cornstarch
- 2 T. sugar
1. Combine the butter, flour, cornmeal, salt, and sugar the work bowl of a food processor. Pulse until combined, and mixture is the texture of coarse crumbs. Add the water, and pulse until the dough comes together. Shape the dough into a disk, place in a ziploc bag, and refrigerate for 30 minutes.
2. Preheat the oven to 400 degrees. Place the dough disk on top of waxed paper. Roll out into a large circle, 1/4 inch thick.
3. Place a large sheet pan onto of the dough, and invert so that the dough is now on the sheet pan. Peel the waxed paper off the top.
4. Spread the blueberry jam across the center of the crust, leaving a 2 inch border. (I used homemade blueberry jam, but you could use whatever favorite brand of jam you choose.)
5. Mix the blueberries in a bowl with the cornstarch and sugar.
6. Spread the blueberry mixture over the blueberry jam.
7. Fold the edges of the crust up and over the filling. Any extra crust can be crumbled on top of the blueberries.
8. Brush the beaten egg over the crust.
9. Sprinkle some extra sugar over the crust and blueberries.
10. Bake for 30 minutes at 400 degrees until the crust is golden brown, and the blueberry filling is bubbly.