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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 12 |
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A cute dessert for your spring or summer picnic dessert table. Get some real or fake vines or flower stems to make the flower shapes. Ingredients:
1 cup finely-ground cornmeal |
1 cup whole wheat pastry flour |
2 cups all-purpose flour |
1 1/2 tsp finely ground sea salt |
2 tbsp baking powder |
3 tbsp sugar |
1 cup unsalted butter, chilled, and cut into 1/4-inch chunks |
1 1/2 cups milk |
1 egg, using just the egg white |
1/3 cup cherry jam (or any flavor you like) |
Directions:
1. Preheat your oven to 425 degrees.
2. In a large bowl or a food processor add the cornmeal, flours, salt, baking powder, sugar.
3. Add the butter to the dry ingredients .
4. Use a pastry cutter or 30-35 quick pulses of the food processor, blend the mixture until it resembles tiny, sandy pebbles.
5. Put mixture into a medium bowl and add 1 1/2 cups of milk.
6. Stir with a fork just until everything is combined.
7. (You are going to roll out the dough, so if it is too wet, stir in a couple extra tablespoons of flour, if it is too dry stir in an extra tablespoon or two of milk. )
8. Don't overwork the dough or tarts will be tough. Stir only as much as you have to.
9. Place dough onto a well floured surface.
10. Shape into one large mound and roll out until it is about 1/3-inch thick. Pat with more flour if it is sticky.
11. Cut dough with a medium cutter (about 2-inches across), then cut half the rounds with a slightly smaller cutter (about 1 1/2-inches) to make the outer edge rings of the tart.
12. Brush the large rounds with a bit of egg white (this will give the tarts a golden color).
13. Place the outer rings on top, brush with the egg white, and fill with a tablespoon or two of cherry jam.
14. Place on a baking sheet and bake for 10-13 minutes (a rimmed baking sheet is important to use because the tarts tend to have a bit of runoff and you want to prevent a mess in your oven).
15. Makes about 1 - 2 dozen tarts, depending on the size of your cutters.
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