Cornmeal Berry Tart
If there’s one thing I’ve learned after cooking my way through the seasons, it’s that people love to talk about the importance of cooking seasonally. And honestly? They’re right. There’s something magical about how the flavors of seasonal produce just seem to get along—like old friends reunited at a summer barbecue. Take corn and berries, for example. They’re a match made in summer heaven. But let’s be real: as we drag ourselves to the end of this sun-soaked, mosquito-bitten season, sometimes the only thing we really want is something simple and delicious.
Enter the Cornmeal Berry Tart. It’s rustic, it’s effortless, and it’s the kind of dessert you can actually justify eating for breakfast (because it’s barely sweet, and that’s how I like it). The crust and crumble are one and the same, saving you from extra work—and dishes. This tart is all about embracing the imperfect, the almost-wilted, and the borderline overripe. Have some berries that are just starting to go? Perfect. They’re about to have a second life.
The cornmeal brings texture, a subtle crunch that makes this tart feel like something special, even though it’s as laid-back as they come. It’s not trying too hard, and neither should you. This isn’t about perfection—it’s about capturing those last fleeting moments of summer with something that tastes like you spent way more time on it than you actually did.
So, whether you’re sunburned, exhausted, or just completely over summer, this tart is here for you. It’s a celebration of the end of a season, a reminder that sometimes the simplest things are the most satisfying. Make it for a gathering, make it for yourself—just make it. Because while summer might be winding down, there’s still time for one more taste of sunshine.
Cornmeal Berry Tart
Equipment
- 1 tart or spring load pan
Ingredients
- 1 1/4 cup all purpose flour GF works too
- 1/2 cup Cornmeal finely ground
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 stick butter melted and cooled
- 1 pound Mixed berries fresh or frozen (blueberry, raspberries, strawberries, etc)
- 2 tablespoons brown sugar
- 2 tablespoons Flour
- 2 tablespoon Lemon juice
- salt
Instructions
- Preheat oven to 350
- In a medium bowl combined flour, cornmeal, brown sugar, baking powder and salt. Add melted butter and use a spoon to combine.
- Press 1/2 of the dough mixture into a 9 inch tart or springform pan. I like to build my sides first then fill the center. Sides should be about 1/2 inch tall. I use my hand or the bottom of a cup to press the mixture together.
- To make the filling toss blueberries, sugar and flour together. Add lemon and a pinch of salt. Pour into the crust.
- Using your hand “squeez” the remaining cornmeal mixture into small and large crumbs and sprinkle over the fruit.
- Bake for about 45-55 minutes until the berries are bubbly and crust is toasted.
- Let tart cool completely before slicing. Best enjoyed within 24 hours.
