- 3/4 cup unbleached all purpose flour
- 1/2 cup yellow cornmeal (preferred stone ground but that is not what I used)
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 1/3 cup + 1 tbsp unsalted butter, cut in to small cubes
- 1 large egg yolk
- 1/2 tsp pure vanilla extract
- 3-4 small/medium sized peaches, sliced into wedges
- 3/4 cup assorted fresh berries
- 1/4 cup brown sugar
1) Make the crust: Preheat oven to 400F. Add all crust ingredients into a food processor and pulse until dough just begins to come together.
2) Press the dough into the bottom of a 9 inch tart pan and up the sides. Bake until golden and slightly puffy, about 15 minutes. Remove from the oven and press the center of the crust gently with an offset spatula.
3) Make the filling : While the crust is baking combine the filling ingredients in a medium bowl and toss together.
4) When the crust is complete, reduce the oven to 375F. Arrange the fruit on top of the crust. Bake until peaches are tender and lightly golden, about 30 minutes. Let cool on a wire rack. Serve warm or at room temperature.
This crust was so interesting. I can understand why the recipe preferred stone ground cornmeal but I rather enjoyed the texture it had with the slightly coarser cornmeal. The cornmeal also gave a nice flavour
I actually accidentily overbaked this, recovered the berries with some new ones and this still turned out pretty great. It was a easy as it looked and the crust was easy to handle.
MEG's RATING: D-EEEE-LICIOUS!