A dazzling tart topped with blueberries and corn. Yes, corn!
On a recent episode of “MasterChef,” the contestants were initially befuddled when asked to make a dessert using the secret ingredient: corn.
It’s not such a daft ingredient for a sweet, as you might first think.
Sure, we may associate it most with the savory side — grilled corn on the cob, succotash, corn salads, corn chowder and the like.
But I can remember digging into a bowl of corn ice cream and a warm, airy corn souffle at restaurants, and breaking into a delighted smile.
After all, corn is naturally sweet, especially modern-day varieties, which are bred to be higher in sugar.
So last fall, when I finally got my hands on a review copy of the newest cookbook by culinary treasure, Dorie Greenspan, “Baking Chez Moi” (Houghton Mifflin Harcourt), I waited to bake from it. And waited. And waited.
Until fresh corn and fresh blueberries finally came into season, which is now.
Greenspan’s “Philadelphia Blueberry-Corn Tart” is worth all of that patience.
Imagine a crumbly shortbread-cookie crust mounded with a creamy, honey-scented filling that’s heaped with gorgeous jammy blueberries and fresh corn kernels.
It’s a beaut. A real attention-getter. Just the dessert you want on a summer holiday like the Fourth of July.