Blueberry Cornmeal Shortbread Tart

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.