Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1/3 cup powdered sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup unsalted butter
For the Filling:
1 pound blueberries, or a combination of blueberries, raspberries, and blackberries
1/2 cup brown sugar
2 tablespoons lemon juice or apple cider vinegar
2 tablespoons all-purpose flour
Pinch of kosher salt
Instructions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, cornmeal, powdered sugar, brown sugar, baking powder, and salt. Add the melted butter, then use your hands or a wooden spoon to combine the ingredients until a coarse little dough comes together, with no obviously dry spots.
Press three-quarters of the cornmeal mixture into a 9-inch springform pan or tart pan with a removable bottom. Make sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides (using something like the bottom of a measuring cup would be helpful). Place the tart shell on a sheet pan and pop it (and the remaining cornmeal mixture) into the fridge while you prepare the filling.
Toss the berries, brown sugar, vinegar, flour, and salt in a medium bowl. Pour the fruit into the crust. Crumble the remaining mixture over the berries, pressing the mixture together into the large clumps.
Bake until the filling is bubbling, and the crust and top are nicely browned, 50-55 minutes. Let the tart cool completely before serving.
Notes
Makes one 9in tart.
