Cornmeal Berry Tart
A simple yet satisfying Vegan Cornmeal Berry Tart that captures the flavors of summer, using fresh or slightly overripe berries, with a crunchy cornmeal crust and crumble that’s barely sweet, making it perfect for dessert or even breakfast.
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.