Cornmeal-Crusted Peach Tarts
The yellow cornmeal in this simple crust adds a delicate crunch.
- 1/3 cup all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons yellow cornmeal
- 1/4 teaspoon salt
- 2 tablespoons cold butter
- 1-1 1/2 tablespoons ice water
- 3 tablespoons peach preserves
- 1 teaspoon all-purpose flour
- 2 small peaches, pitted and cut into 1⁄4-inch slices
- 2 teaspoons milk
- 1 teaspoon sugar
Preheat oven to 400°F. For crust, combine flour, sugar, cornmeal and salt in Small Batter Bowl; mix well. Add butter; blend thoroughly using Pastry Blender. Sprinkle 1 tablespoon water over flour mixture; toss gently with a fork. Add additional water, 1 teaspoon at a time, until mixture is moist enough to form into a ball when pressed with hands.
Gather pastry into a ball; knead dough five times. Divide dough in half; flatten into two 1⁄2-inch-thick disks. Place one disk on center of lightly floured Baker’s Mat. Roll from center to edges, forming a 6-inch circle. Place dough circle on Cutting Board; repeat with remaining dough.
For filling, combine preserves and flour in Small Micro-Cooker®; stir until well blended. Cover and microwave on HIGH 30 seconds. Add peaches; toss lightly. Spoon half of the fruit mixture over each dough circle to within 1 inch of edge. Fold edges of dough in toward center; brush crust with milk and sprinkle with sugar. Transfer tarts to Small Bar Pan. Bake 32-34 minutes or until crust is deep golden brown. Remove from oven; serve warm or at room temperature.
- 2 servings of 1 tart
Nutrients per serving:
Calories 410, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 30 mg, Carbohydrate 73 g,
U.S. Diabetic exchanges per serving:
1 starch, 4 fruit, 2 fat (5 carb)
Incorporating the butter completely into the dry ingredients gives the dough a more tender, cookie-like texture. Kneading the dough lightly creates a more workable dough with less cracking.