This free-form tart showcases blueberries in all their sweet-tart juiciness. The toothy cornmeal crust is a surprisingly pleasing envelope for the warm, cooked fruit.
Crust - adapted from Four & Twenty Blackbirds:
1 cup unbleached all purpose flour
½ cup non-gmo cornmeal
½ teaspoon kosher salt
1½ teaspoons cane sugar
1 stick cold butter, cut into small
cubes (put butter cubes into freezer for 20 minutes before using)
¼ cup cold water
2 tablespoons apple cider vinegar
ice, for cold water
4 cups organic or wild blueberries
¼ cup cane sugar
1 tablespoon lemon juice
zest from 1 lemon (use organic, as you’ll eat the skin)
zest from 1 orange (use organic)
2 tablespoons all purpose flour
demerara sugar, for sprinkling
1 egg, slightly beaten, for wash
- In the bowl of a food processor, pulse dry crust ingredients together.
- Add freezer-cold butter and pulse in bursts, until you have pea-sized bits. Be careful not to over blend.
- Combine water and vinegar in a measuring cup and add a few ice cubes.
- In a thin stream, pour into food processor as you pulse ingredients.
- Add more, 1 tablespoon at a time, and pulse until dough comes together, with a few dry bits remaining.
- Squeeze dough to bring together and add a little more water-vinegar mixture if needed (pulse 1 more round, if you have added the liquid).
- Turn out onto cellophane and shape into a disk.
- Wrap, and refrigerate for at least 1 hour, up to overnight, for the crust to mellow. (Wrapped securely, the dough keeps for 3 days in the refrigerator, or frozen for 1 month.)
- In a large mixing bowl, combine blueberries, sugar, flour, citrus zests, and juice. Set aside.
- Between sheets of parchment paper, roll out dough to a 14” round, about ¼” thick.
- Transfer parchement-dough layers to a rimmed baking sheet peel top parchment layer away.
- Pile blueberry mixture into the center, leaving a 2” border all around.
- Fold pastry over blueberries, pleating as you go. Brush egg wash all over pastry, then sprinkle demerara sugar over the dough. Allow a little sugar to scatter the periphery of the berries.
- Chill for at least 30 minutes in the refrigerator and preheat oven to 375°F.
- Remove crostada from fridge and bake in oven for 35–40 minutes or until crust is golden and juices bubble.
- Allow to cool for 5–10 minutes on a wire rack. Serve warm or at room temperature.
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