m (Robot: Automated text replacement (-meal +meal)) |
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=== Ingredients === |
=== Ingredients === |
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* Pastry |
* Pastry |
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| − | * 1/2 cup fine [[ |
+ | * 1/2 cup fine [[cornmeal]] |
* 21/2 cups unbleached [[flour|all-purpose flour]] |
* 21/2 cups unbleached [[flour|all-purpose flour]] |
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* 1/4 cup [[granulated sugar]] |
* 1/4 cup [[granulated sugar]] |
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== Directions == |
== Directions == |
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| − | # To make pastry: |
+ | # To make pastry: |
| − | # Combine [[ |
+ | # Combine [[cornmeal]], [[flour]], [[Granulated sugar|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. |
+ | # 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. |
+ | # 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. |
# 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 two-thirds and one-third. |
+ | # Divide dough into 2 uneven pieces, about two-thirds and one-third. |
| − | # Form each into ball, and flatten each ball into thick disk. |
+ | # 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 inch thick. |
+ | # Place each disk between 2 sheets of wax paper, and roll until about 1/8 inch thick. |
| − | # Ease larger circle into 9- or 10-inch pie pan and trim edges. |
+ | # Ease larger circle into 9- or 10-inch pie pan and trim edges. |
# Cut smaller circle into strips about 1/2 inch wide. |
# Cut smaller circle into strips about 1/2 inch wide. |
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# Preheat oven to 375F. |
# Preheat oven to 375F. |
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| − | # To make filling: |
+ | # To make filling: |
| − | # Slice [[Apple]]s and [[Pear]] thinly. |
+ | # Slice [[Apple]]s and [[Pear]] thinly. |
| − | # Transfer to bowl and drizzle with [[lemon]] or [[lime juice]] and toss with grated [[lemon]] zest. |
+ | # Transfer to bowl and drizzle with [[lemon]] or [[lime juice]] and toss with grated [[lemon]] zest. |
# Combine [[cornstarch]], [[cinnamon]], [[nutmeg]], sugars and [[salt]] in bowl, sprinkle onto fruit and toss to coat. |
# Combine [[cornstarch]], [[cinnamon]], [[nutmeg]], sugars and [[salt]] in bowl, sprinkle onto fruit and toss to coat. |
||
| − | # Arrange fruit in crust so skins show, and sprinkle [[cranberry|cranberries]] over top. |
+ | # Arrange fruit in crust so skins show, and sprinkle [[cranberry|cranberries]] over top. |
# Arrange dough strips on top in criss-cross pattern to form lattice topping. |
# 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. |
+ | # 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. |
+ | # Cool at least 15 minutes before slicing tart. Serve warm or at room temperature. |
== See also == |
== See also == |
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Revision as of 18:20, 5 December 2010
Description
Ingredients
- Pastry
- 1/2 cup fine cornmeal
- 21/2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter
- 1 extra-large egg
- 1/3 cup plus 1 Tbs. heavy cream or half-and-half
- Filling
- 2 red Apples
- 1 green Apple, preferably Granny Smith
- 1 Pear, preferably Bosc or Anjou
- 2 Tbs. fresh lemon juice
- 1 Tbs. grated lemon zest
- 1 Tbs. cornstarch
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp. salt
- 1/2 cup fresh or frozen cranberries, or more as desired
Directions
- To make pastry:
- Combine cornmeal, 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 two-thirds and one-third.
- 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 inch thick.
- Ease larger circle into 9- or 10-inch pie pan and trim edges.
- Cut smaller circle into strips about 1/2 inch wide.
- Preheat oven to 375F.
- 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 cornstarch, 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.