I promised you a blueberry galette.
Blueberries are Bryan’s favorite fruit. I could not even come close to making that claim (peaches!), but I like them. And I like to keep him happy, so I try to fit in some blueberry recipes whenever they are in season. A few years ago I famously made a blueberry cake when he was out of town, and am still hearing about it. So, guilt is involved, too.
I am pretty down with galettes, so this Karen DeMasco recipe for a rustic blueberry tart in a cornmeal crust seemed perfect. It also seemed like a perfect accompaniment to that sweet corn ice cream I made.
Quite the pair, these two. And the perfect dessert for right now. It just feels like summer. And since summer feels like it is slipping away, now is the time to make the most of it.
Rustic Blueberry Cornmeal Tart (recipe from Karen DeMasco)
- 1/2 recipe Cornmeal Tart Dough (see below)
- 3 cups blueberries
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour, plus more for rolling out dough
- 1 tablespoon fresh lemon juice
- 2 tablespoons Demerara sugar
On a piece of parchment paper lightly dusted with flour, roll out the dough to an 11-inch round. Transfer the dough, on the parchment, to a baking sheet. Chill for 5 minutes.
Toss the blueberries with the granulated sugar, flour and lemon juice. Mound them up in the center of the dough, leaving a 2-inch border all around. Fold the exposed edges of the dough over the berries. Sprinkle the tart with Demerara sugar. Refrigerate until firm, 20-25 minutes.
Meanwhile, heat the oven to 375°F.
Bake the tart until the berries are bubbling and the crust is golden brown, about 40-minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.
Cornmeal Tart Dough
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1/4 cup buttermilk
- 3/4 teaspoon pure vanilla extract
- 1/2 cup yellow cornmeal or fine polenta
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined. Add the buttermilk and vanilla extract, scrape down the sides of the bowl, and beat on medium speed until combined.
In a bowl, whisk together the cornmeal, flour and salt. In two additions, add the cornmeal mixture to the butter mixture, beating just to combine.
Remove the bowl from the mixer and use your hands to knead in any dry ingredients at the bottom of bowl. Divide the dough in half and shape each half into a flattened disk. Wrap each disk in plastic wrap and refrigerate for at least an hour, or overnight.