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39 Ratings
5 star values:
6
4 star values:
4
3 star values:
20
2 star values:
8
1 star values:
1
Back to Sage-Cornmeal Crust
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Sage-Cornmeal Crust
Recipe Summary
Yield: Makes enough for two 9-inch tarts
Ingredients
Ingredient Checklist
2 1/4 cups all-purpose flour, plus more for work surface
3/4 cup coarse yellow cornmeal
3 tablespoons sugar
1 tablespoon plus 1 teaspoon finely chopped fresh sage
1 1/2 teaspoons salt
1/2 teaspoon finely grated lemon zest
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 large egg yolks
5 tablespoons ice water
Gallery
Sage-Cornmeal Crust
Recipe Summary
Yield: Makes enough for two 9-inch tarts
Gallery
Sage-Cornmeal Crust
Sage-Cornmeal Crust
Sage-Cornmeal Crust
Recipe Summary
Yield: Makes enough for two 9-inch tarts
Recipe Summary
Yield: Makes enough for two 9-inch tarts
Yield: Makes enough for two 9-inch tarts
Makes enough for two 9-inch tarts
Ingredients
Ingredients
- 2 1/4 cups all-purpose flour, plus more for work surface
- 3/4 cup coarse yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon plus 1 teaspoon finely chopped fresh sage
- 1 1/2 teaspoons salt
- 1/2 teaspoon finely grated lemon zest
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
- 3 large egg yolks
- 5 tablespoons ice water
Directions
Pulse flour, cornmeal, sugar, sage, salt, and lemon zest in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Whisk egg yolks and ice water in a small bowl. With machine running, add to flour mixture through feed tube; process until dough just holds together.
Turn out dough onto a work surface. Divide in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 30 minutes (or up to 2 days).
On a lightly floured work surface, roll out 1 disk to a 10-inch round. Fit into a 9-inch tart pan with a removable bottom; trim edges flush with rim. Refrigerate until firm, at least 1 hour (or up to 1 day). Reserve remaining dough for another use (it can be frozen up to 3 months).
Preheat oven to 375 degrees. Prick bottom of tart shell with a fork. Bake until golden brown, about 25 minutes. Let cool.
Reviews
Add Rating & Review
39 Ratings
5 star values:
6
4 star values:
4
3 star values:
20
2 star values:
8
1 star values:
1
Reviews
Add Rating & Review
39 Ratings
5 star values:
6
4 star values:
4
3 star values:
20
2 star values:
8
1 star values:
1
Add Rating & Review
39 Ratings
5 star values:
6
4 star values:
4
3 star values:
20
2 star values:
8
1 star values:
1
39 Ratings
5 star values:
6
4 star values:
4
3 star values:
20
2 star values:
8
1 star values:
1
39 Ratings
5 star values:
6
4 star values:
4
3 star values:
20
2 star values:
8
1 star values:
1
- 5 star values:
- 6
- 4 star values:
- 4
- 3 star values:
- 20
- 2 star values:
- 8
- 1 star values:
- 1
All Reviews for Sage-Cornmeal Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sage-Cornmeal Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
