recipe 5
blueberry & bloom tart
2nd Place - Anthony DiAntonio
Prep and Baking Time:
-1 hour and 30 minutes
Crust and Topping:
- 225g + 3 tbsps AP Flour
- 55g cornmeal
- 50g powdered sugar
- 55g + 110g light brown sugar
- 1 tsp baking powder
- 1 tsp + pinch kosher salt
- 170g (3/4 cup) cooled, brown butter
Filling:
- 455g (1lb) blueberries
- 1 cucumber, seeded, diced
- 1 tsp grapeseed oil
- 200g + 1 tsp sugar
- 2 tsps lemon juice
- 1/2 tsp lavender buds
- 1 cup water
- 2 tsbsps apple cider vinegar
Materials Needed:
- One medium bowl
- One large bowl
- One 9 inch tart shell
- One baking sheet
- One small pot
Step One:
Peel, seed, and dice your cucumber into small cubes; toss in a pan with grapeseed oil and 1 tsp sugar. Cook over medium-low heat for 5-7 minutes, stirring constantly. Take off the heat, stir in lemon juice, and let cool.
Step Two:
Clean pot, use again! Heat 1 cup of water and 1 cup of sugar over medium heat. Toss in lavender buds. Stir until sugar dissolves. Simmer 3-4 minutes, take off heat. Steep 5-10 minutes strain, and let cool. You will have extra! Use in tea, cocktails, etc.
Step Three:
Clean pot, and use again! Over low heat, toast the cornmeal for 3-4 minutes until it smells nutty and deep. Dump it out into a medium bowl and let cool.
Step Four:
Clean pot, and yup... use again. Melt butter over medium-low heat, keep and eye on it and watch it brown and smell the nuttiness! Pour into a bowl, cool.
Step Five:
Preheat oven to over 350F. In the medium bowl with the cornmeal, add the 225g of flour, powdered sugar, 55g brown sugar, baking powder, and 1 tsp of salt. Add brown butter, rake it into the dry mix until combined and no dry patches.
Step Six:
Quickly and gently press 3/4 of the mix into a 9 inch tart shell. Do the sides first, then the bottom. Chill.
Step Seven:
In the large bowl, combine blueberries, 110g brown sugar, vinegar, three tablespoons flour, two teaspoons lavender syrup, two tablespoons cucumber puree, and a pinch of salt. Gently mix. Pour into chilled crust. Crumble the remaining 1/4 of the crust over the top.
Step Eight:
Bake on middle rack 50-60 minutes. Look for bubbly fruit and gold crust.
Step Nine:
Let cool completely. Enjoy!