Blueberry cornmeal shortbread tart from Sweet Enough (page 35) by Alison Roman

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Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
apple cider vinegar
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EYB Comments

Can substitute a combination of blueberries, blackberries, and raspberries for blueberries; and fresh lemon juice for apple cider vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute a combination of blueberries, blackberries, and raspberries for blueberries; and fresh lemon juice for apple cider vinegar.
jmohart on April 09, 2026

What kind of cornmeal is everyone using? Love the simplicity, the ease of assembling, and the flavor, but gosh darn the cornmeal was gritty! Hoping tomorrow after it rests the cornmeal bits get softer.
gootenbeez on October 22, 2025

Delicious and everyone loved it. I used frozen blueberries so it took longer to cook. Will definitely add to my back pocket recipes.
midwifemel on September 26, 2025

I make this on regular rotation while blueberries are in their seasonal prime. I have also added in raspberries and that has been delicious. It is outstanding - there is never a crumb left. I do sub a blueberry vinegar for the ACV, add some lemon zest and put in a tbsp of powdered dehydrated blueberry.
djnielsen64 on July 05, 2025

Excellent! Def going into the rotation filed under simple and delicious.
estherchang on June 29, 2025

Super easy yet high reward. I browned the butter so it complements the nuttiness from the cornmeal.
pattyatbryce on July 15, 2024

Came together really easily and big reward for effort. I used the lemon juice and we had enough acid. Watch the salt - I used Kosher (Morton's) and it came out a bit salty even for my taste. A definite make again dessert.
Xyz123 on July 09, 2024

The crust is what makes this so good. I milled the cornmeal but not the flour. Will mill the flour next time. So incredibly easy with fantastic results.
anya_sf on August 22, 2023

So easy to make and really good! I loved the crunch from the cornmeal. The blueberries could have used a little more acid (although my husband thought they were perfect) - nice with some plain frozen yogurt or 50/50 tangy whipped cream on top.
Astrid5555 on August 15, 2023

Who does not like a simple press-in tart crust! This is a showstopper with some crunch from the cornmeal, excellent!
Babycarrot on August 02, 2023

I love a dessert I can make on a weeknight that doesn’t take forever and doesn’t leave me with a ton of clean up. I used frozen black raspberries and fresh blueberries and lemon juice instead of ACV. I’m a rookie tart baker so this was a great intro - no blind baking and press in crust. The crust came together nicely. I did find this a touch salty - she calls for 4g salt and I wonder if that was too much? There was some spillage so don’t forget the sheet pan underneath (again rookie here!) taste wise though this was pleasantly tart, just sweet enough, and the crust buttery and delicious (will use less salt next time!)
cookinggeekmom on June 25, 2023

This was delicious and so very easy (no blind baking! no rolling pin!) It also kept well in the fridge for a couple of days; the filling got a bit more jammy, but the crust held up. I found the cornmeal a bit gritty. Ideally I'd look for a finer cornmeal if I wanted to make this again, but since it's not an ingredient I use all that often, I was reluctant to buy another package just for this.
ldyndiuk on May 07, 2023

I just made this using crappy supermarket blueberries and it is delicious! It’s a very simple recipe, easy to follow, and all the ingredients other than the blueberries were standard items that I already had on hand. The most difficult part was getting the press-in crust to be of an even thickness, which hardly matters. I would definitely make this again.
luluinphilly on April 04, 2023

I first made this last summer from Alison's newletter. It is one of my favorite uses of summer fruit and so easy. Lime or lemon juice is good too, but the the ACV is easy and unique.
bwhip on March 29, 2023

This was the first recipe we tried from the book, and it was wonderful! So easy to toss together, and the flavors and textures were perfect. I can see why Alison Roman says “If you told me I could never bake a pie or a galette ever again but I could have this tart that would be fine by me, because this tart does everything a pie or galette should do, almost better.” I used a combination of blueberries and blackberries, and enjoyed it warm with some vanilla gelato. Perfection.