Blueberry-ginger crostata
MAKES 10 SERVINGS
For crust:
1-1/2 cups cornmeal
1-1/2 cups flour
1 teaspoon salt
1/4 cup sugar
3/4 cup (1-1/2 sticks) cold butter, chunked
1-1/4 cups whipping cream
Blueberry-ginger filling:
2 tablespoons cold water
1 tablespoon cornstarch or potato flour
3 pints (6 cups) fresh blueberries, washed, stemmed and dried
1/4 cup freshly squeezed lemon juice
1/2 cup sugar
1 teaspoon peeled and grated ginger root
1/2 teaspoon powdered ginger
In the work bowl of a food processor fitted with the metal blade, combine cornmeal, flour, salt and sugar. Pulse cold butter into dry ingredients and mix until it resembles coarse meal and butter is fully incorporated. Add cream, and when dough forms a ball, remove from processor, place in plastic wrap and refrigerate for 20 minutes.
Preheat oven to 350 degrees.
Roll chilled dough between two layers of plastic wrap to form a circle that is 1/4-inch thick. Remove one side of plastic wrap and flip dough into a 10-inch tart pan with a removable bottom. Remove remaining plastic wrap. Line crust with foil and fill with pie weights or dried beans.
Bake for 20 minutes. Remove foil and weights and return crust to oven for an additional 10 minutes or until slightly brown. Remove from oven and cool to room temperature, then refrigerate until needed.
Roll out any remaining dough scraps to Æ-inch thickness and cut into decorative shapes to garnish top of tart. Bake pastry shapes for 10 minutes or until lightly browned. Remove from oven, cool completely and reserve.
For filling: In a small bowl, combine water and cornstarch and set aside. In a medium, heavy saucepan, combine blueberries, lemon juice, sugar, ginger root and powdered ginger. Bring to a boil over high heat. Reduce heat and simmer until berries release their juice, about 5 minutes. Add half of the reserved cornstarch mixture and stir well. Cook over low heat for 1 minute. If still runny, add remaining cornstarch and cook for an additional minute. Pour mixture into reserved crust.
Garnish with baked decorative pastry shapes. Serve at room temperature.
Gale Gand, Chicago