Recipe By : Vegetarian Times, Oct 2002
Serving Size : 8 Preparation Time :0:00
Categories : Tarts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry:
1/2 c Fine corn meal
10 1/2 c Unbleached all-purpose flour
1/4 c Granulated sugar
1/2 ts Salt
1/2 c Unsalted butter -- cold
1 Egg (extra large)
1/3 c Heavy cream or half-and-half --
- +1 tb
Filling:
2 Red apples
1 Green apple (preferably
- Granny Smith)
1 Pear (preferably Bosc or Anjou)
2 tb Fresh lemon juice
1 tb Lemon zest -- grated
1 tb Corn starch
1 ts Cinnamon
1/4 ts Nutmeg
1/4 c Brown sugar
1/4 c Granulated sugar
1/4 ts Salt
1/2 c Fresh or frozen cranberries --
- more as desired
This rustic fruit tart, with cornmeal-based crust and lattice top,
looks like dessert but is a perfect breakfast pastry. Good in winter
made with a combination of tangy apples and sweet pears, it is also a
winning dish in summertime with peaches and blackberries or
blueberries. This tart tastes especially good with a dollop of crème
fraîche on the side. For a fancier look, glaze the crust with an egg
wash and a sprinkling of sugar before baking. Adapted from Mollie
Katzen's Sunlight Café.
To Make Pastry:
Combine corn meal, flour, sugar, and salt in food processor fitted
with steel blade. Use sharp knife to cut butter into thin slices
while still cold, then lay butter on top of dry ingredients in food
processor. Pulse several times until butter is evenly distributed and
mixture resembles coarse meal. Add egg and pulse once or twice until
just incorporated, then pulse in enough cream to bring dough
together. Remove dough from food processor and press together into
one mass.
Divide dough into 2 uneven pieces, about 2/3rds and 1/3rd. Form each
into ball, and flatten each ball into thick disk. Place each disk
between 2 sheets of wax paper, and roll until about 1/8" thick. Ease
larger circle into 9 or 10" pie pan and trim edges. Cut smaller
circle into strips about 1/2" wide.
Preheat oven to 375°F.
To Make Filling:
Slice apples and pear thinly. Transfer to bowl and drizzle with lemon
or lime juice and toss with grated lemon zest. Combine corn starch,
cinnamon, nutmeg, sugars, and salt in bowl, sprinkle onto fruit and
toss to coat.
Arrange fruit in crust so skins show, and sprinkle cranberries over
top. Arrange dough strips on top in criss-cross pattern to form
lattice topping.
Place filled tart on baking tray and bake in lower half of oven about
40 minutes, or until light golden on top and around edges. Cool at
least 15 minutes before slicing tart. Serve warm or at room
temperature.
Wine Suggestions:
Beginning of the day, end of the day, beginning of the meal and end
of the meal. All of these options suggest pouring and enjoying
Champagne. Pop open a bottle of Moët & Chandon White Star.
