- 1/2 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 6 tablespoons confectioners sugar
- 1/2 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cut into pieces
- 3 large eggs
- 1/2 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon finely grated fresh lime zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 2 tablespoons whole milk
- 2 cups blueberries (10 oz)
- 3 tablespoons apricot jam, heated and strained
- Preheat oven to 375°F. Line a buttered 8-inch square glass baking dish with 2 (18- by 6-inch) sheets of foil, overlapping them in opposite directions so that there is overhang on all 4 sides.
- Pulse together flour, cornmeal, confectioners sugar, salt, and butter in a food processor until mixture resembles coarse meal. Press onto bottom of baking dish and 1 inch up sides. Bake in middle of oven until golden brown, about 20 minutes.
- Whisk together eggs, sugar, flour, and zests. Whisk in juices, milk, and a pinch of salt. Toss blueberries with jam in another bowl.
- Whisk egg mixture and immediately pour into hot crust, then bake until just set, about 17 minutes. Gently spoon berries evenly over top and bake 2 minutes more. Transfer baking dish to a rack and cool.
- Chill, covered, overnight (8 hours). Use foil to lift dessert out of dish, then cut into squares.