These Blueberry Pastries are by far the most popular dessert we serve in the Twine Loft Restaurant. We have received many requests for the recipe and decided to share it with you.

Crust:

½ cup flour
¼ cup yellow cornmeal
6 tbsp. icing sugar
½ tsp. salt
½ cup cold unsalted butter, cut into pieces

Filling:

3 large eggs
½ cup sugar
1½ tbsp. flour
1 tsp. lemon zest
2 tbsp lemon juice
2 tbsp. whole milk
2 cups wild blueberries (10 oz)
3 tbsp. apricot jam, heated and strained

To make the crust:
Preheat oven to 350° F. Line a buttered 8-inch square glass baking dish with 2 sheets of foil, overlapping them in opposite directions so there is overhang on all 4 sides.
Pulse together flour, cornmeal, salt, icing sugar and butter until mixture resembles course meal. Press into bottom of baking dish and 1 inch up the sides. Bake in middle of oven until golden brown, about 20 min.

Make filling while crust bakes:
Whisk together eggs, sugar, flour and zest. Whisk in juices, milk and a pinch of salt. Toss blueberries with jam into another bowl. Whisk egg mixture and immediately pour into crust, then bake until set, about 17 min. Gently spoon berries evenly over top and bake 2 min. more. Transfer baking dish to a rack and cool. Drizzle with a little Grand Marnier.
Chill covered overnight. Use foil to lift out of dish, then cut into squares.