Blueberry Cornmeal Shortbread Tart

Step 1

Heat oven to 350 degrees.

Step 2

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.

Step 3

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 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.

Step 4

Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.

Step 5

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.

Step 6

Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.

Step 7

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).