Now I have another thing to do with the cornmeal that mocks me from the freezer, and the blueberries I'm getting delivered tomorrow (I'm in Madison, WI. Things like blueberry deliveries happen here.) My 9" tart pan is standing by excitedly after months of sitting depressed in the back of the cupboard. Oh, and I thought you would like to know (at the serious risk of sounding like I'm sucking up, but I swear that this happened, and, anyway, I have a reputation for being an anti-sycophant) that my son's gf pronounced you a culinary genius. Your potato salad is now a legend round our place.
Made this because I had all the ingredients at hand! Certainly delish. Might cut back the sugar on the berries the next time and skip the crust entirely, relying on dollops only for the top. But then it’s not a tart. Used apple cider vinegar and was afraid when I tasted the filling before baking but I should have had faith; everything came out fine.
Can you share where that gorge knife is from? It looks like maybe it's a Fredericks & May based on my googling, but hoping you can confirm :) Thank you!
Thank you for this wonderful recipe. I made it today. I, my husband and my neighbor thought it was delicious.
I like the crunch of the cornmeal in the crust/topping. I like how blueberries and cornmeal compliment one another. I like the vinegar in the filling which balances the sweetness. I like how easy it is to make. Press in crusts are my jam because I'm not good at rolling pastry.
A million thank yous for including metric weights. Even more thank yous for even including metric weights for the liquid ingredients.
I made this tonight in my 11” tart pan. I should have increased the crust recipe, but didn’t think of it until I had all the crust pressed into the pan and had none left for the top. I baked it, anyway, even without the crust dollops on top. It’s really delicious - I might even make it this way again, without the crunchy top.
It actually annoys me how easy and amazing this is. All of the time and heartbreak over pie and for what? I can’t wait to try this with different fruits. Another amazing recipe, thank you!
Folks thought I spent a ton of time and effort on this when in fact... I didn't really!!! Don't kill me but I basically halved the sugar in the blueberries. This recipe was posted in the NYT Cooking app and lots of comments were calling for reduced sugar. Tbh, I did 5 tablespoons (a little more than half)- and thought it was perfect. Forgive me Alison!!! I know you don't like when we fugg with your recipes lol!
We made this, gluten free, with lemon juice, and—based on notes for Alison’s recipe in the NYT cooking app—par-baked the crust for 7 minutes. I don’t know if it is the stove in our new house or the finicky nature of gf flour, but this was out of the oven in 35 minutes. Getting the first slice with bottom intact was tough, but damn … this is good. I am a cake person, but even I loved it, and a friend who came over for dinner had seconds. I used to make a schlumpf in blueberry season, but did not see how it would work gf. Very happy to have a new way to enjoy my area’s bountiful berry season.
I made this with my 13 year old nephew and it was excellent. I accidentally bought coarse ground cornmeal but we loved the extra crunch/texture! Another Roman recipe success for the books! Following Home Movies has truly made me fall in love with cooking all over again and has made me look at certain ingredients differently. What a joy.
Thank you thank you thank you for including weight measurements in grams! 👩🏻🍳😘💋🫐
Now I have another thing to do with the cornmeal that mocks me from the freezer, and the blueberries I'm getting delivered tomorrow (I'm in Madison, WI. Things like blueberry deliveries happen here.) My 9" tart pan is standing by excitedly after months of sitting depressed in the back of the cupboard. Oh, and I thought you would like to know (at the serious risk of sounding like I'm sucking up, but I swear that this happened, and, anyway, I have a reputation for being an anti-sycophant) that my son's gf pronounced you a culinary genius. Your potato salad is now a legend round our place.
I know this is not on brand for AR but can you make this with a sugar alternative like monkfruit?
Made this because I had all the ingredients at hand! Certainly delish. Might cut back the sugar on the berries the next time and skip the crust entirely, relying on dollops only for the top. But then it’s not a tart. Used apple cider vinegar and was afraid when I tasted the filling before baking but I should have had faith; everything came out fine.
Can you share where that gorge knife is from? It looks like maybe it's a Fredericks & May based on my googling, but hoping you can confirm :) Thank you!
Ms. Roman,
Thank you for this wonderful recipe. I made it today. I, my husband and my neighbor thought it was delicious.
I like the crunch of the cornmeal in the crust/topping. I like how blueberries and cornmeal compliment one another. I like the vinegar in the filling which balances the sweetness. I like how easy it is to make. Press in crusts are my jam because I'm not good at rolling pastry.
A million thank yous for including metric weights. Even more thank yous for even including metric weights for the liquid ingredients.
Yours,
Ellen
I made this tonight in my 11” tart pan. I should have increased the crust recipe, but didn’t think of it until I had all the crust pressed into the pan and had none left for the top. I baked it, anyway, even without the crust dollops on top. It’s really delicious - I might even make it this way again, without the crunchy top.
Do you think this would work gluten free?
It actually annoys me how easy and amazing this is. All of the time and heartbreak over pie and for what? I can’t wait to try this with different fruits. Another amazing recipe, thank you!
Folks thought I spent a ton of time and effort on this when in fact... I didn't really!!! Don't kill me but I basically halved the sugar in the blueberries. This recipe was posted in the NYT Cooking app and lots of comments were calling for reduced sugar. Tbh, I did 5 tablespoons (a little more than half)- and thought it was perfect. Forgive me Alison!!! I know you don't like when we fugg with your recipes lol!
Thanks for the weight measurements first of all. The tart was incredible!! I made no changes.
We made this, gluten free, with lemon juice, and—based on notes for Alison’s recipe in the NYT cooking app—par-baked the crust for 7 minutes. I don’t know if it is the stove in our new house or the finicky nature of gf flour, but this was out of the oven in 35 minutes. Getting the first slice with bottom intact was tough, but damn … this is good. I am a cake person, but even I loved it, and a friend who came over for dinner had seconds. I used to make a schlumpf in blueberry season, but did not see how it would work gf. Very happy to have a new way to enjoy my area’s bountiful berry season.
I made this with my 13 year old nephew and it was excellent. I accidentally bought coarse ground cornmeal but we loved the extra crunch/texture! Another Roman recipe success for the books! Following Home Movies has truly made me fall in love with cooking all over again and has made me look at certain ingredients differently. What a joy.
Made this with quartered mirabelles and it was 💯💯💯
Has anyone made this with frozen blueberries? Should I just defrost them first?
Hi! Could you sub dark brown sugar for light…? I’m out of light.