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Sweet, tangy, and incredibly satisfying, Alison Roman’s blueberry tart is a testament to the beauty of simplicity in baking. With a buttery cornmeal crust that cradles a luscious blueberry filling, this dessert strikes a perfect balance between rustic and elegant.
Whether you’re an experienced baker or just starting your culinary journey, this recipe offers a delightful way to showcase the natural sweetness of blueberries. Join us as we dive into the delightful world of Alison Roman’s blueberry tart and learn how to create this mouthwatering treat.
Alison Roman blueberry tart recipe
Ingredients
For the Crust & Topping
- 1 ½ cups/225g all-purpose flour
- ⅓ cup/55 grams cornmeal
- ⅓ cup/50 grams confectioners’ sugar
- ¼ cup/55 grams light brown sugar
- 1 teaspoon/ 4 grams baking powder
- 1 teaspoon/ 3 grams kosher salt
- ¾ cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly
For the Filling
- 1 pound/455 grams blueberries, or combination of blueberries, blackberries and raspberries
- ½ cup/110 grams light brown sugar
- 2 tablespoons/ 28 grams apple cider vinegar or fresh lemon or lime juice
- 2 tablespoons/ 18 grams all-purpose flour
- Pinch of kosher salt
Instructions
- Prepare the crust and topping: Begin by preheating your oven to 350°. In a medium-sized bowl, combine the flour, cornmeal, confectioners’ sugar, brown sugar, baking powder, and salt.
- Afterward, pour in the melted butter. Using either your hands or a wooden spoon, blend the ingredients until they form a coarse dough, ensuring there are no visibly dry areas.
- Shape 3/4 of this cornmeal mixture into the base of a 9-inch tart pan that has a removable bottom. If you don’t have one, you can use a 9-inch cake pan, springform pan, or an 8×8 pan lined with parchment paper. Make sure the mixture covers the base evenly and extends about 1/2 inch up the sides.
- You may find it helpful to use a flat object like the bottom of a measuring cup for this task. Place the tart shell on a baking sheet with raised edges. Put both the tart shell and the remaining mixture in the fridge as you get ready to prepare the filling.
- Prepare the filling: Combine the blueberries, brown sugar, vinegar, flour, and salt in a medium-sized bowl. Mix them well. Then, pour this fruity mixture into the prepared crust.
- Now, take the remaining cornmeal mixture and crumble it over the blueberries. As you do this, press the mixture together to create large clumps. Think of it like making a topping for a crisp or coffee cake. It’s not meant to entirely cover the top but rather form a delightful irregular covering, allowing the blueberries and their juices to peek through.
- Place the tart in the oven and bake it until the blueberry filling becomes bubbly and thick, and both the crust and the top attain a lovely golden-brown color. This usually takes about 50 to 55 minutes.
- Allow the tart to cool down completely before cutting it into triangular slices and serving. If needed, you can prepare the tart in advance, up to 2 days before. Simply wrap it tightly in plastic and store it at room temperature or in the refrigerator, especially if your kitchen is warm or humid.
Tips
- PAIR WITH: While vanilla ice cream might be the most obvious choice, who can resist that classic combination?
- You can actually bake this tart up to 4 days in advance. Just wrap it securely in plastic wrap and store it at room temperature or in the fridge. This tart remains delightful in every way!
How to Store Alison Roman Blueberry Tart
To store Alison Roman’s Blueberry Tart, follow these steps:
- Cooling: Allow the tart to cool completely at room temperature before attempting to store it. This prevents condensation from forming and making the crust soggy.
- Refrigeration: Once cooled, cover the tart loosely with aluminum foil or plastic wrap. Refrigerate it for up to 2-3 days. Ensure that it’s stored in a flat and level position to maintain its shape.
- Freezing (Optional): If you want to store the tart for longer, you can freeze it. Place the tart on a baking sheet and freeze it until solid. Then, wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months.
- Thawing: When ready to enjoy the frozen tart, transfer it to the refrigerator and let it thaw overnight. Avoid thawing it at room temperature to prevent the crust from becoming too soft.
- Serve: Once thawed or when ready to serve, you can enjoy the tart cold or at room temperature. Optionally, warm it slightly in the oven before serving for a fresh-baked taste.
By following these steps, you can ensure that Alison Roman Blueberry Tart remains fresh and delicious for as long as possible, whether you’re storing it in the refrigerator or freezer.
As you savor the last bite of Alison Roman blueberry tart, you can’t help but appreciate the magic that simplicity brings to the world of baking. With a handful of ingredients and a straightforward approach, this tart captures the essence of blueberry goodness.
Whether you’re serving it at a family gathering, sharing it with friends, or enjoying it by yourself with a cup of tea, this dessert has a timeless appeal. We hope this recipe has inspired you to embrace the joy of baking and to savor the sweet moments it brings.
