The Luck of the Dutch Savory Classics

Lucky you if you’ve had the chance to visit Ireland’s beautiful County Cork, where dairy cows graze on rolling green hills in the shadow of Blarney Castle. From Northwest Cork comes Coolea, an Irish version of Holland’s Gouda. We pair Coolea here with another Dutch classic, Heineken beer. Bringing nations together, that’s what fondue is all about!

Ingredients:
• 1 pound Coolea, Gouda, or Edam cheese, grated
• 2 tablespoons all-purpose flour
• 1 cup beer (Heineken or other pale lager)

Preparation:
Toss the cheese with the flour in a bowl and set aside. In a fondue pot, bring the beer to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, ½ cup at a time, stirring until melted after each addition. Serve immediately.

Makes 2 cups

SERVE WITH: Irish brown soda bread cubes • toasted wheat or walnut bread cubes • apple chunks • boiled red or Yukon gold potatoes • roasted or boiled onions • cooked Irish sausages or bacon, cut into bite-size pieces

BEVERAGE SUGGESTIONS: brown ale • Amontillado sherry • blanc de noirs (sparkling wine)

CHEESE NOTES: The Willems family swapped a hectic life in the Amsterdam restaurant business for a farm in the remote countryside of Northwestern County Cork, Ireland. Today they produce Coolea, a Dutch Gouda-style cheese named after the tiny Irish village they now call home. Though it is very much like traditional Dutch Gouda, Coolea has a creamier texture and a nuttier, more caramel-like flavor. It makes a fantastic fondue.

This recipe was published in 'Fondue by Lenny Rice and Brigid Callinan'.

Ye Olde English Pub Special Savory Classics

There is no better place on earth to drink beer than a dark, cozy British pub. Some tasty pub grub washed down with a sturdy ale is the ideal antidote to the damp English winter. This fondue is a salute to the crowning achievements of English cuisine: beer and cheese.

Ingredients:
• 1 pound red Cheshire or sharp Cheddar, grated
• 2 tablespoons all-purpose flour
• 1 cup English or Scottish ale
• 1 teaspoon kosher salt

Preparation:
Toss the cheese with the flour in a bowl and set aside. In a fondue pot, add the ale and salt and bring to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, ½ cup at a time, stirring until melted after each addition. Serve immediately.

Makes 2½ cups

SERVE WITH: Irish soda bread cubes • toasted whole grain and rustic bread cubes • assorted crackers • apple chunks • pear chunks • cooked British bangers (sausages), cut into bite-size chunks • boiled red or Yukon gold potatoes

BEVERAGE SUGGESTIONS: ale or stout • sauvignon blanc • tawny port

CHEESE NOTES: Cheshire is a Cheddar-style English cheese whose sharp, savory flavor comes from the abundant salt deposits in the areas where the cattle graze. The addition of annatto, a natural coloring for cheese derived from the seeds of the achiote tree, gives red Cheshire its rich hue. This cheese makes a beautiful, deep reddish-orange fondue.

This recipe was published in 'Fondue by Lenny Rice and Brigid Callinan'.

Nordic Nights Savory Classics

Maybe it’s because the Scandinavian land-scape seems like the perfect backdrop for a fondue party, chic or rustic. Maybe it was the influence of chef Marcus Samuelsson and food writer Andreas Viestad, two dreamy Scandinavians with whom we had the good fortune to work. Either way, a fondue celebration of the land of fjords and Vikings is in order. Scandinavians say that their traditional liquor, aquavit (from the Latin aqua vitae, water of life), will magically make room in your stomach for more delicious food; so in case your guests crave another dip of this fondue, be sure to have the bottle of aquavit at the ready.

Ingredients:
• 1 pound Jarlsberg, grated
• 2 tablespoons all-purpose flour
• 1 cup unoaked or lightly oaked chardonnay
• 5 juniper berries
• ½ teaspoon caraway seed
• ½ teaspoon kosher salt
• 2 tablespoons aquavit

Preparation:
Toss the cheese with the flour in a bowl and set aside. In a fondue pot, combine the wine, juniper berries, caraway seed, and salt and bring to a simmer over medium-high heat. Decrease the heat to medium-low and let the pot sit for 10 minutes, then remove and discard the juniper berries. Add the cheese mixture to the pot, ½ cup at a time, stirring to melt after each addition. Add the aquavit and stir until smooth. Serve immediately.

Makes 3 cups

SERVE WITH: toasted black, dark rye, or pumpernickel bread cubes • red or Yukon gold potatoes, steamed or roasted • steamed cauliflower florets • roasted beets • apple chunks • pear chunks

BEVERAGE SUGGESTIONS: white Burgundy • pilsner or lager beer • pinot blanc

CHEESE NOTES: A mild Swiss-style cheese originally made in the Norwegian county of the same name, Jarlsberg has a sweet, nutty flavor and large irregular holes. Jarlsberg is widely available in the United States, but if you can’t find it, try Swiss, Comté, or Gruyère.

This recipe was published in 'Fondue by Lenny Rice and Brigid Callinan'.

Classic Tarte Tatin

Invented by the Tatin sisters, who owned an inn in the Loire Valley, this dessert is popular all over France, especially in Paris. The tart is baked upside down in a pan in which the apples have been sautéed. When inverted, the finished tart boasts a layer of golden, caramelized fruit atop a base of flaky puff pastry. A copper Tatin pan is made specifically for this purpose; its two handles are designed for easy unmolding. However, any ovensafe skillet, such as a cast iron pan, will work. You can also easily substitute pears for the apples. For the ultimate in flavor and texture, make your own puff pastry from scratch;. Otherwise, choose a goodquality, all-butter brand such as Dufour.

MAKES ONE 10-INCH TART

Ingredients:
• All-purpose flour, for dusting
• ¼ recipe Puff Pastry, or 1 box store-bought puff pastry, preferably all-butter, thawed
• 4 tablespoons unsalted butter, room temperature
• ½ cup sugar
• 7 to 9 Golden Delicious apples (3 to 4 pounds), peeled, quartered, and cored
• Crème fraîche, for serving (optional)

Preparation:
1. Preheat oven to 425°F. On a lightly floured surface, roll out and trim dough to a 10½-inch square. Brush off excess flour. Using a plate as a guide, cut out a 10-inch round. Transfer to a parchmentlined baking sheet, and refrigerate until firm, about 30 minutes.

2. Meanwhile, generously coat bottom and sides of a 10-inch Tatin pan or ovenproof skillet with the butter. Sprinkle sugar evenly over bottom. Arrange apple quarters closely together in concentric circles in skillet, with rounded sides down. Place over medium-high heat, and cook, without stirring, until juices are deep golden and bubbling, 18 to 20 minutes.

3. Bake 20 minutes (apples will settle slightly). Remove from oven, and place chilled pastry round over apples. Bake until pastry is dark golden brown, 23 to 28 minutes more.

4. Invert tart onto a rimmed platter or large plate. If any apples stick to skillet, gently remove them with a spatula and place on tart. Serve immediately, with crème fraîche, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Berries and Cream Tartlets

All you need is one formula to produce a nearly infinite variety of French-style fruit tarts. Start with a pâte sucrée crust, add pastry cream, and top with fresh fruit. You can scatter the fruit freehand, or arrange it in a pattern to make a tarte composée (literally, a “composed tart”). Here, summer berries are mixed and matched, but you can also use stone fruits such as cherries or apricots, or fresh figs or grapes. Pâte sucrée is sturdier than pâte brisée, making it a good choice for tarts that are unmolded before serving. Because the filling is not baked in the crust, it is necessary to blind-bake the shells completely. Traditionally, French fruit tarts are glazed with jam for a polished sheen, but this step is optional; a light dusting of confectioners’ sugar or a few tiny flowering herbs look equally lovely. To make a nine-inch tart, use half a recipe of Pâte Sucrée, and add about five minutes to the baking time.

MAKES TWO DOZEN 3-INCH TARTS

Ingredients:
• All-purpose flour, for dusting
• Pâte Sucrée
• Vanilla Pastry Cream
• 4 cups mixed fresh berries, such as blackberries, blueberries, raspberries, red currants, or sliced strawberries
• ½ cup apricot jam (optional)

Preparation:
1. Preheat oven to 375°F. On a lightly floured surface, roll out dough ⅛ inch thick, 1 disk at a time. Cut out twenty-four 4-inch rounds, and fit dough into two dozen 3-inch tart pans. Trim dough flush with rims. Pierce bottoms of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

2. Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 15 minutes. Remove parchment and weights; continue baking until crusts are golden brown all over, about 10 minutes. Let cool completely on a wire rack.

3. Fill tart shells halfway with pastry cream and top with berries, arranging in concentric circles. If desired, in a small saucepan over low heat, heat apricot jam until loose, then pass through a fine sieve. Gently brush berries with strained jam. Serve immediately or refrigerate up to 2 hours.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Lattice-Top Blueberry Pie

A woven lattice makes a striking top for a fruit pie, especially colorful fruit, such as blueberries; the open weave allows a peek at the filling and lets steam escape as the pie bakes. The process of weaving the top is easy to follow—cut the dough into strips, preferably with a fluted pastry wheel, and arrange them on top of the filling. This pie and many others with juicy berry fillings are thickened with cornstarch, which has stronger thickening properties than flour (a more appropriate choice for less juicy apples or pears). You may want to adjust the amount of thickener if the berries are particularly juicy, or if you prefer a firmer or looser pie filling.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting
• Pâte Brisée
• 2 pounds (about 7 cups) fresh blueberries, picked over and rinsed
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 1 large egg yolk, for egg wash
• 1 tablespoon heavy cream, for egg wash
• Fine sanding sugar, for sprinkling

Preparation:
1. Preheat oven to 400°F. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about ⅛ inch thick. Fit dough into a 9-inch pie plate.

2. In a large bowl, toss together berries, granulated sugar, cornstarch, cinnamon, and lemon juice until combined. Pour mixture into pie plate, piling in center.

3. On a lightly floured surface, roll out remaining disk of dough as in step 1. To make lattice, cut dough into ten 1-inch-wide strips using a fluted pastry wheel. Lightly brush edge of dough in pie plate with water. Carefully arrange dough strips on top, weaving to form a lattice. Trim dough to a 1-inch overhang. Fold edges under as desired, and crimp with a fork. In a small bowl, whisk together egg yolk and cream for egg wash; brush on top of dough strips and edge of pie shell. Generously sprinkle with sanding sugar. Refrigerate or freeze pie until firm, about 30 minutes.

4. Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until crust begins to brown, about 20 minutes. Reduce heat to 350°F. Continue baking until crust is deep golden brown and juices bubble, 55 minutes more. (If crust browns too quickly, tent pie with foil.) Transfer pie to a wire rack; let cool completely, at least 3 hours, before serving.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Apple Pie

Apple pie is the best-known example of a fruit pie, and for many, it serves as an introduction to doublecrust pie-making. To begin, you’ll need a big bowlful of tart, firm apples; use a mix of varieties for the best flavor. The apples are tossed with lemon juice, sugar, spices, and flour, the last of which thickens the juices. Keeping the dough cool as you work is crucial; refrigerate it between steps and before baking to promote a flaky crust and help the pie maintain its shape. A few vents in the top crust will allow steam to escape. For shine and sparkle, brush the top with an egg wash and sprinkle with sanding sugar. Flute or crimp the edges as desired, and feel free to embellish the top crust with cutouts made from scraps of dough. Finally, resist the temptation to cut into the pie before it has completely cooled (about 3 hours); otherwise it will not have time to set properly.

MAKES ONE 9-INCH PIE

Ingredients:
• 3 tablespoons all-purpose flour, plus more for dusting Pâte Brisée
• 1 large egg yolk, for egg wash
• 1 tablespoon heavy cream, for egg wash
• 3 pounds assorted apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into ¼-inch-thick slices
• 2 tablespoons fresh lemon juice
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ⅛ teaspoon salt
• 1 tablespoon cold unsalted butter, cut into small pieces
• Coarse sanding sugar, for sprinkling
• Vanilla ice cream, for serving (optional)

Preparation:
1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch pie plate (do not trim overhang). Refrigerate or freeze until firm, about 30 minutes.

2. Adjust an oven rack to lowest position. Preheat oven to 425°F. Whisk together egg yolk and cream for egg wash.

3. In a large bowl, toss together apples, flour, lemon juice, granulated sugar, cinnamon, nutmeg, and salt until combined; pour mixture into chilled pie shell, piling in center. Dot mixture with butter.

4. Roll out remaining disk of dough as in step 1. Using a sharp paring knife, cut slits in top of dough. Brush rim of bottom crust with egg wash. Center dough on top of pie plate, and trim with kitchen shears, leaving 1-inch overhang. Tuck dough under bottom piece, and crimp edges as desired. Brush pie with egg wash, and sprinkle generously with sanding sugar. Refrigerate or freeze until firm, about 30 minutes.

5. Transfer pie plate to a parchment-lined rimmed baking sheet. Bake on lowest rack until crust begins to turn light brown, about 25 minutes. Reduce heat to 375°F, and bake until crust is golden brown and juices bubble, 60 to 75 minutes more. (The high initial temperature helps the crust set quickly, keeping it from becoming soggy. Reducing the heat allows the apples to cook through without burning the crust; if top crust or edges are browning too quickly, tent pie with foil.) Transfer pie to a wire rack to cool completely. Serve with vanilla ice cream, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Mile-High Lemon Meringue Pie

Lemon meringue pie is a perfectly balanced dessert marked by swirling peaks of sweet, nearly weightless meringue atop a rich mouth-puckering filling. A few tricks are in order, however, to help prevent common mishaps, such as a soggy crust or runny filling. First, the crust must be fully blindbaked so that it gets crisp and firm. A half-utter, half-shortening crust like the one used here has a pleasantly crumbly, tender texture. (Substitute an all-butter crust, if you prefer.) The stove-top custard filling is thickened with egg yolks and cornstarch. It must come to a full boil and then cook for several minutes in order to activate the cornstarch and thicken properly.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting
• ½ recipe Pâte Brisée, Shortening Variation
• ¼ cup cornstarch
• 1 cup sugar
• 1½ teaspoons finely grated lemon zest plus ½ cup fresh lemon juice (from 4 lemons)
• ¼ teaspoon salt
• 2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 4 tablespoons unsalted butter, room temperature
• Mile-High Meringue Topping

Preparation:
1. On a lightly floured surface, roll out dough to a 13-inch round. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

2. Preheat oven to 375°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn golden, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 15 to 18 minutes. Let cool completely on a wire rack.

3. Combine the cornstarch, sugar, zest, and salt in a saucepan. Whisk in the water. Cook over medium heat, stirring, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

4. In a medium bowl, whisk egg yolks until combined. Pour in cornstarch mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Remove from heat, and stir in lemon juice. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next. Let custard cool in saucepan on a wire rack 10 minutes, whisking occasionally.

5. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 6 hours or up to overnight.

6. Heap meringue on top of filling, making sure it extends to edge and touches crust (to prevent shrinking). Use a kitchen torch to lightly brown meringue peaks. Alternatively, place pie under the broiler for 1 or 2 minutes; watch carefully to ensure meringue doesn’t burn. Serve immediately.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Pumpkin Pie

Making a single-crust pie is a natural next step after a free-form galette. Here, the filling—a custard of pumpkin purée, eggs, and evaporated milk—is quickly mixed by hand in one bowl. The pie’s simple construction offers an excellent opportunity to experiment with embellished edges, such as a wreath of autumn leaves (pictured), made with a one-inch leaf cutter, or a wheatlike braid (pictured; you will need one whole recipe pâte brisée for the shell plus the braid). The key to a great pumpkin pie is to partially bake the crust—called blind baking—before adding the filling. The twice-baked crust stays firm and crisp beneath the creamy custard.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting
• ½ recipe Pâte Brisée
• 2 large whole eggs, lightly beaten, plus 1 large egg yolk, for egg wash
• 1 tablespoon water
• 1 cup packed light brown sugar
• 1 tablespoon cornstarch
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1½ cups unsweetened pumpkin purée, canned or fresh
• 1½ cups evaporated milk Whipped Cream, for serving (optional;)

Preparation:
1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch pie plate. Trim excess dough flush with rim (reserve scraps). Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

2. Meanwhile, on a lightly floured piece of parchment, roll out scraps. Using a 1-inch leaf-shaped cutter, cut out 40 leaves from dough. Transfer cutouts to a parchment-lined rimmed baking sheet. Using a paring knife, etch veins in each leaf. Refrigerate until ready to use.

3. In a small bowl, whisk together egg yolk and the water; lightly brush one side of each leaf with egg wash. Arrange leaves, slightly overlapping, around edge of crust, making sure they do not extend over edge, to prevent them from browning too quickly. Lightly brush bottom of each leaf with egg wash as you work. Refrigerate shell 30 minutes.

4. Preheat oven to 375°F. Line pie shell with parchment; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more. Let cool on a wire rack. (Keep oven on.)

5. In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin, and 2 eggs. Add evaporated milk, and whisk to combine. Pour filling into partially baked crust.

6. Place pie plate on a rimmed baking sheet; bake until edges are set but center is still slightly wobbly, 35 to 40 minutes. Transfer plate to a wire rack to cool completely. Serve with whipped cream, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Plum Galette

A fresh-baked fruit galette is proof that you don’t need specialty equipment—or even a pie plate—to successfully bake a beautiful dessert from scratch. Here, sliced plums are arranged on an irregular round base of pâte brisée (ground almonds are sprinkled over the crust first). The dough is then simply folded over the filling to make a rough border. There’s no crimping or embellishment required; the unfinished edge is a big part of the appeal.

SERVES 8

Ingredients:
• 2 tablespoons all-purpose flour, plus more for dusting Pâte Brisée (do not divide into 2 disks)
• ¼ cup whole raw almonds, toasted
• ¼ cup plus 1 tablespoon sugar
• 5 to 6 plums, halved, pitted, and sliced ¼ inch thick (keep sliced halves together)
• 1 to 2 tablespoons heavy cream, for brushing

Preparation:
1. Preheat oven to 350°F. On a lightly floured piece of parchment, roll out dough into an approximate 16-inch oval, ¼ inch thick. Transfer dough (on parchment) to a large baking sheet.

2. Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over dough. With a spatula, transfer plum slices to dough, spacing close together and leaving a 2-inch border; press lightly to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes.

3. Brush dough with cream; sprinkle galette evenly with remaining 2 tablespoons sugar. Bake until crust is deep golden, and plums are juicy and bubbling, about 70 minutes. Transfer to a wire rack, and let cool completely.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Pecan Pie

Home cooks in the South take great pride in their pecan pies, but the Thanksgiving classic is well loved in all corners of the United States. Sometimes it’s flavored with bourbon (add two tablespoons to the egg mixture in step 2) or chocolate (stir in half a cup of coarsely chopped semisweet chocolate along with the pecans in the same step). Cream cheese gives this crust a slightly tangy flavor. A fluted edge, made by shaping the dough with your knuckles or fingertips, is both decorative and practical—it helps anchor the crust to the pie plate, preventing it from shrinking or sliding as it bakes.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting Cream Cheese Pie Dough
• 4 cups (13 ounces) pecan halves, toasted
• 4 large eggs, lightly beaten
• 1 cup packed dark brown sugar
• 1 cup light corn syrup
• ½ cup (1 stick) unsalted butter, melted and cooled
• 2 tablespoons pure vanilla extract
• ½ teaspoon salt

Preparation:
1. On a lightly floured surface, roll out dough to a 13-inch round. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Turn overhang under, flush with rim. Flute edge. Refrigerate or freeze until firm, about 30 minutes.

2. Preheat oven to 325°F. Set aside 1¼ cups pecan halves; coarsely chop remaining 2¾ cups pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared pie shell, spreading evenly. Arrange reserved pecan halves on top in concentric circles until surface is completely covered.

3. Place pie on a rimmed baking sheet, and bake until filling is just set and crust is golden brown, about 90 minutes. (If nuts are getting too dark, tent pie loosely with foil.) Transfer to a wire rack, and let cool completely before serving. (Pie can be stored at room temperature, loosely covered, up to 1 day.)

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Peach and Berry Tart

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'.