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Fruit Salad
Ali Slagle
380 ratings with an average rating of 4 out of 5 stars
380
20 minutes
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Heat oven to 350 degrees.
Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about ½ inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).
I picked about 3 lb of blueberries from our landscape. After the kids consumed many handfuls, I saw this recipe. I had just a tad over one pound, so went for it. The flavor was delicious - albeit on the sweet side - bursting with fruit. Using 1/2 the dough for the topping was clever. With only 2 Tbl of flour, the filling set perfectly. The only fault is I felt the bottom crust was soggy, which can be corrected easily by first blind baking the crust after Step 3, then proceeding. Thanks!
I know this article is all about luscious fresh August fruit, but can I use frozen blueberries and if I can, should I thaw first?
Pinwheeled 6 slices of ripe peach in the center. Looked a bit drab without it. Also used less sugar in the filling, as suggested, and substituted the lemon juice for the vinegar. Followed the lead of one comment and saved 1/3 of the crust for the topping and blind baked the crust for 10 minutes. Added lemon zest, a dash of fresh nutmeg and cinnamon to the filling, as well. Easy and luscious!
blind bake the tart crust for a little while before adding the filling. Otherwise, the crust will be soggy in the middle. Can also add some grated lemon peel to cut sweetness.
Combined everyone's tips for a lightly sweetened tart that's great with powdered sugar on top or with vanilla ice cream. Here is where I netted out with an AWESOME tart. - Parbake at 350 for 10 min - Cut sugar in crust in half (2 tablespoons each of powdered sugar and brown sugar) - Cut sugar in filling to 2.5 tablespoons - Adjusted lemon to 1 tablespoon as there was less sugar to cut through - Used salted butter the second time and cut kosher salt to 1/4 tsp - better consistency SO YUMMY!
Made this tonight. Pluses: quick to put together, great blueberry flavor. Cons: wet bottom in the middle, and crust semi-dissolved there. Edge was crisp, though. Perhaps make the bottom a little thicker? Try 2/3 for the crust, and 1/3 for the crumble on the top. For the record- I used the lemon juice and not the vinegar.
I used Chuck’s suggestion (below) and blind-baked the crust @ 350 for 10 minutes, and it came out perfectly. No problem with a soggy bottom. I accidentally assembled it in an 8” pan, and it came out fine. It just needed around 55 minutes of bake time rather than the 40-45 as specified in the recipe. Worth making when you have an excess of blueberries.
If the blueberries are fully ripe, then it's best to add about 2 - 3 tablespoons of sugar; a half cup will make it sickeningly sweet. A half teaspoon of of cinnamon also adds to the flavor.
This is the third time I’m making this delicious tart. Everyone I’ve served it to loves it. I’ve found that if you bake it on the very bottom rack of the oven, the bottom crust comes out perfectly.
I have often used frozen fruit for baking, I just use them frozen and bake. I've not had a problem.
Needed acidity to balance the sweetness. There's a lot of sugar in the recipe. I disagree with Julia regarding the vinegar coming through. Another option would be to add lemon zest and half vinegar or lemon juice.
I saw that Alison Roman tried this with peaches on her instagram story, so I bought army pants and flip flo— er, tried peaches. Subbed the blueberries for 1.5 lb sliced, skinned peaches w a pinch of powdered ginger and blind baked the crust for 10 min to give it a bit more structure for the added moisture. Divine.
To add a bit of tartness, I'd expect. I'd choose lemon juice over vinegar myself.
Oh, thank you for listing your ingredients by weight. Delightful.
Excellent effort-to-happiness ratio. Made this as a last-minute whim while finishing a dinner. I only had a pint of blueberries, so added about 8 medium strawberries, sliced vertically 1/4 inch, and it seemed like the right amount of fruit. Used a 9-inch springform pan and parchment and it worked beautifully. Lemon juice was a winner. Didn’t cool in time to be dessert, but it was a fabulous breakfast the next day.
Really delicious and easy. Substituted vegan butter with no issues!
made this with blackcurrants (used around 300g as that’s all i had left) and in a slightly smaller and taller tin — it took a bit longer to bake but was hands down the best thing i baked all summer !
I made this with gluten free flour and it was delicious! I make this every summer, it is so good
Pre-baked the bottom crust
Made this twice - depending on the grittiness of the cornmeal it was slightly different. Preferred the less gritty version but each time it was very easy and delicious!
5 stars for sure! This is a great recipe. I’ve made it over and over and everyone who’s had it asks for the recipe. Easy, delicious. As others have recommended, parbake crust - it really adds to it.
This is fantastic. It beats out any blueberry pie I’ve ever had, and likely one of the top fruit pie/tarts I’ve ever had. I was a little nervous about the crust; sometimes cornmeal is a bit too crunchy for desserts for our tastes. But the crust is what makes this so fabulous. The tart is wonderful on its own, and it’s divine with vanilla ice cream. Be sure to bake in on a foil lined baking sheet.
The corn meal I used was too rough. I’ll use masa or other fine ground next time.
Great base recipe to remix - have tried this with half strawberries + half blueberries (note: strawberries make for a better fruit mixture so added a tsp more flour); a cardamom pod; lemon zest.
This recipe is in Alison Roman's newest cookbook, Sweetest Things, and on her web site. If you're wondering about subbing in different berries, as I was, at the site she says this: "...this is truly a moment for berries. Blueberries are hard to beat for their juiciness and rich-in-pectin jammy texture, but feel free to mix in blackberries, raspberries or mulberries/huckleberries...". Re pan sizes: "...baking in “whatever you have around.” Tart pan, pie plate, square baking dish..."
This is the bomb! I added a little fresh ground cardamom to the top crumble, pre baked shell and 2 1/2 tablespoons of brown sugar mixed into the blueberries instead of the 1/2 cup in recipe. I also added lemon zest to the topping, but it was not discernible. No need for ice cream. It's really quick and easy to make.
My berries were tart, so vinegar was too much -- I'll taste the berries and adjust accordingly next time. Otherwise, yum!
This was great! The blind bake tip for 10 minutes was great!
Perfect as written with the lemon juice. I have a larger tart pan so used a few extra blueberries and most of the crust in the pan. Saved about 1/2 cup for the topping. Perfectly delicious :)
Definitely add lemon in place of vinegar as well as a teaspoon or two of lemon rind. I used a pound and a half of blueberries. Excellent recipe!
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