Equipment
Ingredients
Polenta Shortbread Base and Crumble
- 210 g all-purpose flour
- 60 g yellow cornmeal, medium grind
- 55 g confectioners' sugar
- 60 g light brown sugar, packed
- 6 g baking powder
- 4 g fine sea salt
- 185 g unsalted butter, melted and slightly cooled
Macerated Blueberry Filling
- 520 g fresh blueberries
- 120 g light brown sugar
- 25 ml fresh lemon juice
- 2 g lemon zest
- 35 g all-purpose flour
- 1 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 406 kcal
- Protein
- 4 g
- Carbohydrates
- 60 g
- Fat
- 18 g
- Fiber
- 3 g
- Sugar
- 31 g
- Sodium
- 296 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 44 mg
- Potassium
- 130 mg
- Calcium
- 69 mg
- Iron
- 1.9 mg
- Magnesium
- 19 mg
- Phosphorus
- 72 mg
- Zinc
- 0.5 mg
- Vitamin A
- 142 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.17 mg
- Niacin
- 2.0 mg
- Folate
- 57 mcg
- Water
- 59 g
Sources: USDA FoodData Central
Method
Preheat your oven to 175°C (350°F) and position a rack in the center. Place your tart pan on a heavy-gauge baking sheet to catch any potential fruit run-off.
In a large mixing bowl, whisk together the 210g flour, 60g cornmeal, both sugars, baking powder, and 4g salt until no lumps remain.
Stream the melted butter into the dry ingredients. Using a spatula, fold the mixture until a cohesive, sandy dough forms and all flour is hydrated.
Transfer approximately 55% of the dough into the tart pan. Press firmly into the base and roughly 1.5cm up the sides. Reserve the remaining dough for the topping.
In a medium bowl, combine the blueberries, 120g brown sugar, lemon juice, zest, 35g flour, and a pinch of salt. Toss gently to coat without breaking the berries.
Pour the blueberry mixture into the prepared crust, spreading it into an even layer.
Crumble the reserved dough over the berries. Pinch small amounts together to create varied sizes of clusters for textural contrast.
Bake at 175°C (350°F) for 45 minutes. The filling must be vigorously bubbling in the center and the crust should be deep golden brown.
Remove from the oven and allow to cool completely in the pan for at least 1 hour. This is critical for the pectin to set the filling.
Chef's Notes
- The cornmeal provides a structural integrity that standard shortbread lacks, making this an excellent picnic dessert.
- Always use 'medium' grind cornmeal; 'fine' grind disappears into the flour, while 'coarse' or 'polenta' can be too jarring.
- For a professional finish, dust with a very light coating of non-melting snow sugar just before serving.
Storage
Refrigerator: 3 days — Store in an airtight container; the crust will soften slightly over time.
Freezer: 1 month — Wrap tightly in double layers of film and foil.
Reheating: Warm in a 150°C (300°F) oven for 10 minutes to restore crust crispness.
Troubleshooting
Tart filling is too liquid/runny when sliced
Cause: The tart was sliced while still warm, or the filling didn't reach a full boil to activate the flour's thickening power.
Fix: Chill the tart in the refrigerator for 2 hours to help the filling set further.
Prevention: Ensure the filling is bubbling in the center during baking and wait for a full cool-down.
Crust is too crumbly and falls apart
Cause: Butter was not fully incorporated or the base was not pressed firmly enough into the pan.
Fix: Cannot be fixed once baked; serve in bowls as a 'deconstructed' tart or cobbler.
Prevention: Use a flat-bottomed tool to compress the base and ensure dough holds its shape when squeezed before pressing.
Cultural Context
A modern riff on the classic American fruit buckle and the French sablé, utilizing cornmeal—a staple of North American baking—to provide a rustic, earthy counterpoint to delicate summer fruit.
