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Ingredientes
- 1/2 c. fine cornmeal
- 2 1/2 c. unbleached all-purpose flour
- 1/4 c. granulated sugar
- 1/2 tsp salt
- 1/2 c. cool unsalted butter - (1 stick)
- 1 x extra-large egg
- 1/3 c. heavy cream or possibly half-and-half plus
- 1 Tbsp. heavy cream or possibly half-and-half
- 2 x red apples
- 1 x green apple (preferably Granny Smith)
- 1 x pear (preferably Bosc or possibly Anjou)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. grated lemon zest
- 1 Tbsp. cornstarch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 c. brown sugar
- 1/4 c. granulated sugar
- 1/4 tsp salt
- 1/2 c. fresh or possibly frzn cranberries or possibly more as desired
Direcciones
- 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 cool, then lay butter on top of dry ingredients in food processor. Pulse several times till butter is proportionately distributed and mix resembles coarse meal. Add in egg and pulse once or possibly twice till just incorporated, then pulse in sufficient cream to bring dough together. Remove dough from food processor and press together into one mass.
- Divide dough into 2 uneven pcs, 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 till about 1/8-inch thick. Ease larger circle into 9- or possibly 10-inch pie pan and trim edges. Cut smaller circle into strips about 1/2-inch wide.
- Preheat oven to 375 degrees.
- To make filling: Slice apples and pear thinly. Transfer to bowl and drizzle with lemon or possibly 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 create lattice topping.
- Place filled tart on baking tray and bake in lower half of oven about 40 min, or possibly till light golden brown on top and around edges. Cold at least 15 min before slicing tart. Serve hot or possibly at room temperature.
- This recipe yields 8 servings (one 10-inch tart).
- 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 Moet & Chandon White Star.
- Comments: 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 possibly blueberries. This tart tastes especially good with a dollop of creme fraiche on the side. For a fancier look, glaze the crust with an egg wash and a sprinkling of sugar before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 433 | |
| Calories from Fat 131 | 30% |
| Total Fat 14.9g | 19% |
| Saturated Fat 9.1g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 227mg | 9% |
| Potassium 178mg | 5% |
| Total Carbs 71.14g | 19% |
| Dietary Fiber 4.1g | 14% |
| Sugars 28.19g | 19% |
| Protein 5.33g | 9% |
