Making a pie, or in this case a tart, can be remarkably simple—as easy as baking a batch of cookies, in fact. Pâte sablée is essentially a cookie dough. Here it’s pressed into a springform pan before baking. In this recipe, cornmeal stands in for some of the flour; its flavor works well with summer fruits, but if you don’t have it, you can certainly use all flour. To make the filling, toss fresh fruit with sugar, add it to the partially baked tart shell, then finish baking. Peaches and berries are pictured, but if you have apricots or cherries on hand, feel free to use them instead; this low-key recipe takes kindly to improvisation.
MAKES ONE 8-INCH TART
Ingredients for the Crust:
• ¾ cup all-purpose flour
• ½ cup yellow cornmeal, preferably stone-ground
• 3 tablespoons sugar
• ¼ teaspoon salt
• 7 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• ½ teaspoon pure vanilla extract
Ingredients for the Filling:
• 3 ripe peaches, pitted and sliced into ½-inch wedges
• ¾ cup assorted fresh berries, such as raspberries, blueberries, and blackberries
• ¼ cup plus 1 tablespoon sugar
Pressing The DoughPreparation:
1. Make the crust: Preheat oven to 400°F. In a food processor, pulse flour, cornmeal, sugar, salt, butter, egg yolk, and vanilla until dough just begins to come together. Press dough evenly into the bottom and about 1 inch up the sides of an ungreased 8-inch springform pan or tart pan with a removable bottom; set pan on a rimmed baking sheet. Bake until golden and slightly puffy, about 15 minutes. Using an offset spatula, gently flatten bottom of crust. Reduce heat to 350°F.
2. Meanwhile, make the filling: In a medium bowl, toss together peaches, berries, and sugar.
3. Arrange fruit in crust. Bake until peaches are juicy and tender, 30 to 35 minutes more. Transfer pan to a wire rack to cool slightly. Serve warm or at room emperature.
This Classic Peach and Berry Tart recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.
Subscribe to:
Post Comments (Atom)
Popular Recipes
-
A sweet and tangy glazed smoked ham is another versatile holiday entree, equally at home on the dinner or buffet table. (Not to mention the ...
-
Here you can buy 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!' bo...
-
Brazilian cooking fuses the culinary identities of cultures spanning three continents. By combining Brazil’s basic native Indian culinary ro...
-
Marinated, roasted beef tenderloin is one of the most versatile dishes in a cook’s repertoire. Served hot, it can be the main course of a ho...
-
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando and Miami. Lagasse ha...
-
There is a lot of romance about roast goose for Christmas, probably stemming from the Yuletide dinner scenes in British tales or from the Ge...
-
The simplest ingredients can be transformed into the most delectable of dishes in the hands of the Brazilian cook, as this recipe from the s...
-
A thirteenth-century cookery book contains one of the first written references to the tiny flour pellets called couscous. At the time, the a...
-
There is nothing as comforting as chicken soup. Canja, with countless versions and variations, is served all over Brazil and is regarded as ...
-
Rick Bayless is a James Beard Award-winning chef and author. He is the host of the public television series, Mexico—One Plate at a Time and...
No comments:
Post a Comment