Blueberry Cornmeal Tart

"It’s a pie but it isn’t; it’s a tart but not quite; it’s shortcrust but has cornmeal in it; it’s a cobbler but has a bottom. And it’s absolutely to die for. Some tarts or pies call for cooked fruit or at least macerated in sugar and drained. When you use fresh fruit smothered in sugar which is going to make the fruit bleed juice, sitting it onto raw pastry isn’t a great idea. As it bakes, the base won’t manage to cook fast enough to seal itself against the juices. The outcome of the original recipe: soggy bottom. I am always the first to call for simplifying things but whilst making pastry, baking it, then filling and baking again is obviously hassle, it’s completely worth it in this instance. I have one more trick up my sleeve: spreading a little cream cheese over the blind baked pastry base to seal it before the fruit is loaded in."

Preparation Time1 hr 30 min