Cornmeal Crusted Peach Tarts Recipes

EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS

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.

PEACH POTPIE WITH CORNMEAL CRUST

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.

CORNMEAL TART DOUGH

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.

CORNMEAL CRUST FOR PEACH POTPIE

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.

APRICOT TART WITH CORNMEAL CRUST

Steps:

• For crust:
• Whisk flour, cornmeal and salt in small bowl to blend. Using electric mixer, beat butter and sugar in large bowl to blend. Beat in egg yolks. Add dry ingredients and beat just until blended. Divide dough in half; flatten into disks. Wrap each dough disk in plastic and refrigerate 20 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
• Meanwhile, prepare apricot filling:
• Bring 5 cups water to simmer in heavy medium pot over medium heat. Add apricots and poach until tender, about 25 minutes. Drain well.
• Preheat oven to 375°F. Lightly oil 9-inch-diameter tart pan with removable bottom. Unwrap 1 dough disk; press onto bottom and up sides of tart pan. Spread apricot preserves over bottom of crust. Place poached apricots over preserves, covering crust completely and overlapping slightly. Using pastry brush, brush beaten egg over edges of crust. Roll out second dough disk between 2 sheets of parchment paper to 12-inch round. Remove top piece of parchment; using 1-inch-diameter cookie cutter, cut hole in center of top crust. Turn crust over onto filling. Remove second piece of parchment paper. Press around crust edges to seal. Cut off excess dough to make top crust flush with tart pan sides. Brush crust with beaten egg and sprinkle with 3 tablespoons sugar.
• Bake tart until cornmeal crust is golden brown, about 45 minutes. Transfer apricot tart to rack. Cool 30 minutes. Remove tart from pan and cool completely. (Apricot tart can be prepared up to 1 day ahead. Store airtight at room temperature.) Serve tart with Apricot Sauce and whipped cream, if desired.

CORNMEAL CRUST

Steps:

• Whisk cornmeal with 1 1/2 cups cold water.
• In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
• Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
• Remove from heat; stir in butter until melted.