Cornmeal Rustic Tart

This is a free-form tart also called a galette or crostata. The cornmeal gives this dough a nice crunch and keeps it from getting completely soggy from the fruit filling.

Ingredients

2 cups flour

1/2 cup sugar

1/3 cup yellow cornmeal

1 tsp. baking powder

1/2 tsp. salt

6 ounces (12 tablespoons) cold butter, cut in pieces

1 1/2 tsp. lemon zest

1 whole egg plus 1 egg yolk

Directions

Combine dry ingredients and zest in a stand mixer using the paddle attachment.

Add butter and mix until mixture resembles coarse meal. Add egg and egg yolk; mix until dough comes together.

For Individual Tarts: Divide into eight portions. Chill if dough is too soft to roll. With a rolling pin, roll out into irregular circles about 7 inches in diameter. Place fruit filling in center and fold edges of dough over the filling, leaving the center open. Brush the edges of the dough with egg and sprinkle with sugar.

Bake at 350 F. until golden brown, about 20-25 minutes. Makes about 8 individual servings

Serve warm with vanilla ice cream and strawberry sauce. 

This can also be made into one large tart. Do not portion out dough; roll out the dough with a rolling pin to a 12-inch circle.  Proceed as above.

Honey Rhubarb Filling

Ingredients

3 pounds fresh rhubarb, cut into 1 inch pieces

1/2 to 1 cup honey

1/4 cup sugar

1 tsp. vanilla extract

2 Tbsp. cornstarch

Directions

Combine all the ingredients in a bowl. Stir to combine and let macerate for about 10 minutes.  Place the filling in the middle of the rustic tart.

Strawberry Sauce

Ingredients

2-3 pints of strawberries, hulled and cut into quarters

1/2 to 3/4 cup sugar

2 Tbsp. orange juice or Orange liqueur

Pinch of salt

Directions

Combine all the ingredients in a bowl. Stir to distribute the sugar and juice evenly. Allow the fruit to macerate for about 15 minutes. Place a scoop of ice cream on top of the rustic tart and then the strawberry sauce.

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Crisp Fruit

This topping can be used with any fruit filling combination — apple rhubarb; peach raspberry; strawberry rhubarb; apricot cherry; triple berry, etc.

Ingredients

1 1/4 cups all-purpose flour

1 cup brown sugar

1 cup oatmeal — old fashioned oats

3/4 tsp. salt

1/2 tsp. ground cinnamon

6 ounces (12 Tbsp.) unsalted butter, cut into chunks

Directions

In a stand mixer with a paddle attachment, mix all the dry ingredients together. Then add butter and mix until crumbly, but not a paste. You want it to bind together, but not be one whole chunk of topping — but you do not want it to be sandy either. (Optional: You can add 1 cup chopped walnuts, almonds, pistachios or pecans)

Place on top of your favorite fruit filling. Bake at 350 F. until fruit filling is nice and bubbly and the topping is golden brown, about 20-25 minutes. Serve warm with vanilla ice cream.

Makes about 8 individual servings

This can also be baked in an 8 by 8 inch glass casserole dish or 9 inch pie plate. The topping mixture can be stored in the refrigerator for up to 3 weeks.



Cinnamon Pear Filling

Bartletts, D’Anjou or Comice pears are the best type of pear for this filling.

Ingredients

7-9 pears, cut into 1-inch pieces

1 tsp. ground cinnamon

3/4-1 cup sugar

1 Tbsp. freshly squeezed lemon juice

2 Tbsp. cornstarch

Directions

Combine all the ingredients in a large bowl, mixing well. Spoon the fruit into individual oval gratin dishes or a large pie plate. Top with crisp topping and bake. Serves 8.