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1
In a food processor, pulse the 1 1/3 cups of all-purpose flour with the cake flour, cornmeal, baking powder and salt.
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2
Add the cream cheese and pulse until the mixture resembles coarse meal.
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3
Add the butter and pulse just until the dough is the size of small peas.
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4
Sprinkle on the ice water and vinegar and pulse just until a dough begins to form.
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5
Turn the dough onto a work surface and knead just until it comes together; roll into an 8-inch log, wrap in plastic and refrigerate until firm, at least 30 minutes.
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6
Preheat the oven to 375.
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7
In a small bowl, combine the granulated, turbinado and light brown sugars; stir in the cinnamon.
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8
Cut the chilled dough into 12 slices.
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9
On a lightly floured work surface, roll out each slice to a 1/8-inch thickness.
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10
Using a 4-inch round biscuit cutter, stamp out 12 rounds.
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11
Poke each round several times with a fork, then brush with the beaten egg mixture.
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12
Sprinkle the rounds with the cinnamon sugar and transfer to a large nonstick baking sheet.
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13
Bake for about 13 minutes, until golden; let cool.
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14
In a saucepan, bring the brown sugar, lime juice, lime zest and orange juice to a boil.
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15
Add the blueberries and cook over moderate heat, stirring occasionally, until they begin to pop, about 6 minutes.
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16
Transfer the blueberries to a bowl; let cool.
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17
Pour the berries into a strainer set over a large bowl and let stand for 30 minutes, until most of the liquid has drained off.
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18
Transfer the blueberry juice to a pitcher.
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19
Preheat the oven to 425.
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20
Position a rack 6 inches from the heat source.
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21
In a small saucepan, stir 1/2 cup of the sugar with the water over moderate heat until the sugar is dissolved.
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22
Cook the syrup without stirring until it reaches 243 to 245 on an instant-read candy thermometer, about 8 minutes.
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23
Meanwhile, in a large bowl, beat the egg whites at medium-high speed until frothy.
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24
Add the cream of tartar and beat until firm peaks form.
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25
Reduce the speed to medium-low and carefully add the sugar syrup in a thin stream.
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26
After all of the syrup has been added, add the remaining 1 tablespoon of sugar.
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27
Increase the speed to high and beat until the meringue cools to room temperature, about 5 minutes.
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28
Arrange the pastry disks on the baking sheet.
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29
Using a slotted spoon, mound the blueberry compote onto the disks.
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30
Spoon the meringue onto 6 of the blueberry-topped disks and, using 2 forks, pull the meringue into long spikes.
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31
Bake all of the disks for 4 minutes, or until the meringue is golden.
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32
Transfer the 6 meringue-less disks to plates.
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33
Carefully place a meringue-topped disk on each, drizzle with the blueberry juice and serve.
