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Mixed Berry Cornmeal Fruit Tart
Serves 6-8
Mixed Berry Cornmeal Fruit Tart
Categories
Ingredients
- Dough
- 1.5 cups all purpose flour, sifted
- ½ cup organic cornmeal
- 10 Tablespoons unsalted room temperature butter
- ½ teaspoon sea salt
- ½ cup coconut sugar or cane sugar
- 3 egg yolks
- ½ teaspoon vanilla extract
- Mixed Berry Filling
- 4 cups mixed fresh or frozen berries
- ½ cup coconut or cane sugar
- 1 Tbsp flour of choice
- Zest of 1 lemon
- Juice of ½ lemon
- Cornmeal dough
Instructions
For the Dough
- Whisk flour, cornmeal and salt together in a bowl and set aside
- Mix butter and sugar together and combine
- Add eggs yolks one at a time to the creamed butter and sugar mixture and mix well
- Add vanilla and mix well
- Add dry ingredients to wet ingredients and stir to combine until the dough forms a ball
- Divide the dough into 2 balls and shape into 2 flat discs. Wrap each disc in plastic wrap and put in refrigerator until ready to use
For the Mixed Berry Filling
- Combine berries, sugar, flour, lemon zest and lemon juice in a large bowl. Toss gently and set aside. If using frozen berries put mixture in freezer to keep berries frozen
- Pre-heat the oven to 375 ?F and line a large baking sheet with parchment paper
- Remove dough from refrigerator and cut each disc into 4 pieces
- Form a ball with each piece of dough and flatten the ball between 2 pieces of plastic wrap
- Using a rolling pin, roll each plastic lined dough piece into a circle 5 to 6 inches in diameter and about 1/8th of an inch thick
- Transfer rolled dough to refrigerator
- Continue to roll each piece of dough and place in refrigerator immediately after rolling
- Assemble tarts one at a time. Place rolled dough, one at a time on parchment lined baking sheet and spoon ½ cup of fruit mixture onto the circle, leaving a 1-1.5 inch border around the edges.
- Using your hands, bring the dough’s edges over the top to envelope the fruit mixture, folding in the edges and patching up any holes
- Repeat with remaining dough and berries
- Bake for 20-25 minutes, or until crust is golden brown and the fruit is bubbling.
- Let cool for 10 minutes before transferring to plates
- Serve warm or at room temperature with coconut cream, homemade whipped cream or vanilla ice-cream
Darn, I was hoping the dough would be eggless!