Cornmeal Tart Reprise

I had some of that cornmeal crust dough left over from those strawberry tarts that I made the other night. There were blueberries sitting in the fridge that were needing to be used up, so I figured I could throw a little something, something together.

Look at those luscious blueberries peeking out with that "come hither" look about them. The cornmeal crust was golden and delicious... maybe even better with blueberries than strawberries (please don't tell the strawberries I said that!). Throwing this together was so quick and easy, and it was perfect with a little dollop of vanilla ice cream. Yowza!

What I really like about these types of free-form tarts is that there is no worry about the shape that you end up with. And you never have any forlorn left over scraps that you aren't sure what to do with. Simply roll the dough out, transfer onto a baking sheet, fill with some kind of fruit filling, and fold over the edges. I also brushed with some egg wash and sprinkled with sanding sugar - mainly because I think I may be a little smitten with the sanding sugar. I use it all the time now days (maybe you've noticed).

This is a really loosey-goosey recipe. A lot of it depends on your fruit. Basically, just mix your fruit with some sugar (my berries were very sweet, so I used very little sugar), a little lemon zest, a dash of ground nutmeg, and 2-3 teaspoons of cornstarch per 1 cup of berries (go a little heavier if you are using frozen berries). Pour into the middle of your rolled crust (which is now on a sheet pan). Fold over the edges, brush with egg wash and sprinkle with a little sugar. Bake at 375 degrees F until the tart starts to brown nicely. Remove and let it cool slightly before serving. If you serve too quickly, the fruit will still be very runny. If you wait just a little bit, the filling will firm up.