Blueberry Cornmeal Shortbread Tart Recipe (2024)

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.

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.

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.

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 have often used frozen fruit for baking, I just use them frozen and bake. I've not had a problem.

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 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.

didn't have quite enough blueberries so mixed in some raspberries, smashing success!

Add 1/2 c flour,

As suggested by the commenters, I prebaked the crust and used lemon juice instead of vinegar. I also added the lemon zest from one lemon to the blueberries.The flavor of both the crust & filling was superb! This is such an easy recipe.

Pre-bake the crust. Cut sugar mildly. Delicious

Made this tonight and it was yummy! I took advice from some of the comments: pre-baked the crust for 10 minutes before adding the fruit and cut down the sugar just a little bit. I also added grated lemon zest and a teaspoon of cinnamon to the blueberries. I will definitely make this again! Delish!

This is my favorite tart. I always use lemon juice. I always use Jiffy corn muffin mix for the cornmeal and cut the baking soda and salt by half. It is a family favorite. I’m in Florida so fresh blueberries are always availableToday is Christmas Eve, Could I use this recipe for the cranberry tart?

I make this all the time, with all kinds of fruit. My friends are obsessed with it. The only change I make is to substitute juice and zest of half a lemon for the vinegar. My favorite combinations so far:- Mixed blueberries and plums- All strawberry- Sliced peeled apples and cinnamon (I cut the brown sugar in the filling to 1/4 cup in this case, and add cardamom to the crust)I think using a metal tart pan is important for getting a crisp crust - I've never had any problems with sogginess.

Made the recipe as instructed, except used frozen blueberries so I substituted the 2 tbsp of flour for 3 tbsp of corn starch in the filling. Tasted amazing. I might try blind baking the crust as others suggested as the bottom was a little soft (not terribly so) and baking a tad longer for a browner crust. Highly recommend!

Don’t be like me and think you can sub polenta for cornmeal. It would have been incredibly delicious were it not for me turning the crust into kitty litter. I’ll definitely make it again using the proper grind and following the advice of others to halve sugar. I also added vanilla, cinnamon, nutmeg and orange zest. Next time it’ll be perfect!

I followed many suggestions and cut sugar in half for both crust and filling. Ate it plain the first night and was sorry I had cut the sugar so much. It barely registered as sweet. The next night we had it with ice cream and it was perfect. Next time I'll just follow the recipe and serve plain. Overall, a great recipe.

This is my 2nd time making this very easy recipe.It's a great way to use up some not so sweet blueberries.My only question is, can I freeze it?

Baked up beautiful, but a bit too sweet for me.The apple cider vinegar was brilliant; nice change from lemon juice.Quick and easy.

Fabulous, flexible and forgiving. Substituted whole-wheat for all-purpose flour and added 0.25lb. raspberries. Baked 355 degrees for 50 minutes and was excellent. Definitely wanna make again 😄

My father in law is a man of few words, but when I make this and he devours it, we are in a secret agreement with each other. A wonderful pie. I add 1/4tsp almond extract and a dash or two of cinnamon to the filling. I also add some sliced almonds to the leftover topping.

I only had an 11 inch baking dish with a removable bottom, so I used 2/3 of the dough for the base. It didn’t come out wet at all. I also added about 1/4 cup of almond flour to bulk out the dough I had left for the topping. Worked very well. Definitely adding peaches next time! This recipe is a keeper.