GOLDEN CORN MEAL PASTRY
Makes: 1 11-inch tart shell
This crunchy dough is the perfect background for savory tarts. Think about it in the summerwhen making tarts with peaches and cherries, as well.
1 cup unsifted all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
1 teaspoon sugar
1/2 teaspoon salt
2/3 cup firm, unsalted butter, cut into 1/2-inch pieces
1 large egg white
1. Place flour, cornmeal, sugar and salt in the bowl of a food processor. PULSE to blend.
2. Add the butter, and PULSE 4 to 5 times, then process for 8 to 10 seconds. Stop the machine, remove the cover and add the egg white. PULSE 4 to 5 times, then process for 5 to 8 seconds, JUST until a dough is formed.
3. With lightly floured hands, form the dough into a disk. Dust with flour, score with the side of your hand, and cover with plastic wrap. Chill for at least 30 minutes before
using.
VARIATION:
CORN MEAL PEPPER PASTRY:
Add 2 to 3 teaspoons of finely minced jalapeno pepper and 1/2 teaspoon cumin (optional) along with the dry ingredients. Proceed with above recipe.
Copyright @ 2003 by Carole Walter, CCP
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