SAGE-CORNMEAL CRUST
Use this recipe when making our Marbled Lemon Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-inch tarts
Number Of Ingredients 9
Steps:
- 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.
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Muhwezi Alex
muhwezialex19@gmail.comOverall, I thought this cornmeal crust recipe was a success. The crust was crispy and flavorful, and it was easy to work with. I would definitely recommend it to others.
Gayan Daswin
daswin-gayan52@gmail.comI'm not a big fan of sage, so I omitted it from the recipe. The crust still turned out delicious.
Rasheed Awan1
awan1r@yahoo.comThis recipe is a great base for experimenting with different flavors. I've tried adding herbs, spices, and even cheese to the dough, and it always turns out great.
LouIs Jones
j_l6@hotmail.co.ukThe crust was a bit too dry for my liking. I think I'll add an extra egg next time.
IKU Vai
i_vai@hotmail.comThis cornmeal crust is so versatile! I've used it to make everything from pies to tarts to galettes, and it always turns out delicious.
MD TUSAR THE
m_t26@yahoo.comLoved the crispy texture of the crust and the subtle flavor of the sage. It paired perfectly with the creamy filling in my pie.
Natashia Langner
natashia_l80@hotmail.co.ukThe cornmeal crust was easy to make and had a great flavor. I used it to make a quiche and it turned out perfect.
Prince Riddle
p.r@yahoo.comThis recipe is a keeper! The crust was crispy and flavorful, and the sage added a nice touch of savory goodness. I served it with a simple tomato sauce and it was a hit!
janicetoro
janicetoro@hotmail.comThe crust was delicious, but I found it to be a bit too thick for my taste. Next time I'll try rolling it out thinner.
MD Hanif Khan
m_khan@yahoo.comYum! This cornmeal crust was a delightful surprise. It was easy to make and had a wonderful flavor. The sage added a subtle but noticeable depth of flavor.
Maryah Mendez
mm31@gmail.comFollowed the recipe exactly and the crust turned out amazing! It was so crispy and flavorful, and the sage added a nice touch of herbiness. Will definitely be making this again.
rabih nehme
r-n@hotmail.comThis cornmeal crust recipe with sage was an absolute hit at our dinner party! The crust was perfectly crispy and flavorful, and the sage added a lovely touch of savory earthiness. I highly recommend this recipe to anyone looking for a delicious and e