Citrus Flecked Wild Blueberry Crostada
"This free-form tart showcases blueberries in all their sweet-tart juiciness. The toothy cornmeal crust is a surprisingly pleasing envelope for the warm, cooked fruit...."
INGREDIENTS
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Crust - adapted from Four & Twenty Blackbirds:
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1 cup unbleached all purpose flour
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1/2 cup non-gmo cornmeal
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1/2 teaspoon kosher salt
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1 1/2 teaspoons cane sugar
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1 stick cold butter, cut into small cubes (put butter cubes into freezer for 20
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minutes before using
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1/4 Cup cold water
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2 tablespoons apple cider vinegar
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ice, for cold water
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Filling:
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4 cups organic or wild blueberries
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1/4 cup cane sugar
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1 tablespoon lemon juice
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zest from one lemon
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zest from one orange
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2 tablespoons all purpose flour
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dermerara sugar for sprinkling
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1 egg slightly beaten, for wash
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