Website: The New York Times

Blueberry Cornmeal Shortbread Tart


| Course Type: Pies and Tarts

(1 review)


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30th April 2023


This is tasty and simple to make. For the berries I had to use about half frozen/semi thawed berries. Crust was par-baked 10 minutes and held up well (I made this 7-8 hours before serving). I skimped slightly on the sugars in both the crust and fruit but would adjust depending on the sweet/tartness of the berries. I used a tart pan with removable bottom as recommended and it did leak a bit so may want to put a baking sheet under. I will certainly make this again perhaps even trying with other fruits.

(edited 2nd May 2023) (0) comment (0) useful  

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