Cornmeal Crusted Peach Tarts Recipes

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EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS



Easy Cornmeal Crust for Pies, Galettes and Crostatas image

This easy cornmeal crust comes together in minutes and gives a rustic looking crust for pies, quiches, tarts, galettes and crostatas. Perfect for savory dishes like tomato galettes or for pie crusts that you would like light, but crunchy bite with.

Provided by Michele

Categories     BASICS

Time 1h10m

Number Of Ingredients 8

1 1/3 Cup All Purpose Flour
1/3 Cup Cornmeal/medium or coarse grind)
1 Teaspoon Sugar
1 1/4 Teaspoon Salt
6 Tablespoons Butter
3 Tablespoons Olive Oil
2 Ounces Ice Cold Water
2-3 Tablespoons Cornmeal to prevent sticking when rolling out.

Steps:

  • Place flour, cornmeal, salt and sugar into a bowl.
  • Using a whisk, mix until well combined
  • Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
  • Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
  • Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
  • Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
  • Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
  • Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
  • Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
  • Bake and use according to your gallete, tart, crust or quiche recipe dictates.
  • You can make this ahead and chill up to 3 days.

Nutrition Facts : Calories 279 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CORNMEAL CRUST FOR PEACH POTPIE



Cornmeal Crust for Peach Potpie image

Use this cornemeal crust recipe to make our Peach Potpie. Cornmeal makes this dough slightly tricky to work with. To prevent cracks, bang the center of the disk with a rolling pin to soften before rolling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 45m

Yield Makes 2 disks (enough for two 11-inch pies)

Number Of Ingredients 7

2 cups all-purpose flour
1/2 cup finely ground cornmeal
3 tablespoons sugar
Coarse salt
2 sticks unsalted butter, cut into small pieces
1 large egg yolk
1/4 to 1/2 cup ice water

Steps:

  • Pulse flour, cornmeal, sugar, and 1 3/4 teaspoons salt in a food processor until combined. Add butter; pulse until mixture resembles coarse crumbs with no large pieces remaining. Add yolk, and drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together when pressed between 2 fingers (it should not be wet or sticky). If dough is too dry, pulse in more water, 1 tablespoon at a time.
  • Turn out dough onto work surface, and knead once or twice to combine. Divide dough in half. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

CORNMEAL TART DOUGH



Cornmeal Tart Dough image

This cornmeal tart dough recipe yields enough dough for one Lemon Pine-Nut Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 8

1 3/4 cups all-purpose flour
1 cup coarse cornmeal
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
2-4 tablespoons ice water

Steps:

  • Combine flour, cornmeal, sugar, baking powder, and salt in a food processor; pulse several times. Add butter; process until mixture is the consistency of coarse meal, about 7 seconds. With motor running, add yolks and enough ice water so dough comes together. Do not overmix.
  • Divide dough in half; press to flatten into disks. Wrap each in plastic; chill at least 30 minutes or overnight.

PEACH POTPIE WITH CORNMEAL CRUST



Peach Potpie with Cornmeal Crust image

This potpie, a sweet take on a typically savory dish, bakes juicy peaches beneath a crunchy cornmeal crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Number Of Ingredients 11

8 ripe peaches (about 3 1/2 pounds), halved, pitted, and sliced into 1/2-inch-thick wedges
3 tablespoons plus 1 1/2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt
2/3 cup packed light-brown sugar
1/2 vanilla bean (optional), split and scraped, pod reserved for another use
2 tablespoons unsalted butter, cut into small pieces
1 disk Cornmeal Crust for Peach Potpie
All-purpose flour, for surface
1 large egg, lightly beaten
Sanding sugar or granulated sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 375 degrees. Combine peaches, cornstarch, lemon juice, and 3/4 teaspoon salt in a large bowl. Mix together brown sugar and vanilla seeds; stir into peach mixture, and pour into a 2-quart, 11-inch quiche dish or shallow baking dish. Dot top with butter.
  • Roll out dough to 1/8-inch thickness on a lightly floured surface. Drape dough over fruit, and trim edges to 1 inch. fold under dough, and tuck into dish to form a crust. Cut five 3-inch vents into the top. Brush top with egg, and sprinkle with sanding sugar.
  • Bake until juices are bubbling through vents and top is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.

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