Cornmeal-Crusted Peach Tarts

The yellow cornmeal in this simple crust adds a delicate crunch.

Ingredients

    Crust
  • 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
    Filling
  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

Yield:

  • 2  servings of 1 tart

Nutrients per serving:

 Calories 410, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 30 mg, Carbohydrate 73 g,

Protein 4 g, Sodium 380 mg, Fiber 2 g
 

U.S. Diabetic exchanges per serving:

 1 starch, 4 fruit, 2 fat (5 carb)

Cook's Tips:

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.

 
If desired, this dough can be made ahead, tightly wrapped and refrigerated for up to 3 days or frozen for up to 3 months.
 
Fresh nectarines or blueberries can be substituted for the peaches, if desired.

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