How to make it

  • Preheat your oven to 425 degrees.
  • In a large bowl or a food processor add the cornmeal, flours, salt, baking powder, sugar.
  • Add the butter to the dry ingredients .
  • Use a pastry cutter or 30-35 quick pulses of the food processor, blend the mixture until it resembles tiny, sandy pebbles.
  • Put mixture into a medium bowl and add 1 1/2 cups of milk.
  • Stir with a fork just until everything is combined.
  • (You are going to roll out the dough, so if it is too wet, stir in a couple extra tablespoons of flour, if it is too dry stir in an extra tablespoon or two of milk. )
  • Don't overwork the dough or tarts will be tough. Stir only as much as you have to.
  • Place dough onto a well floured surface.
  • Shape into one large mound and roll out until it is about 1/3-inch thick. Pat with more flour if it is sticky.
  • Cut dough with a medium cutter (about 2-inches across), then cut half the rounds with a slightly smaller cutter (about 1 1/2-inches) to make the outer edge rings of the tart.
  • Brush the large rounds with a bit of egg white (this will give the tarts a golden color).
  • Place the outer rings on top, brush with the egg white, and fill with a tablespoon or two of cherry jam.
  • Place on a baking sheet and bake for 10-13 minutes (a rimmed baking sheet is important to use because the tarts tend to have a bit of runoff and you want to prevent a mess in your oven).
  • Makes about 1 - 2 dozen tarts, depending on the size of your cutters.
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Reviews & Comments 4

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    " It was excellent "
    bluewaterandsand ate it and said...
    Looks fantastic and sounds wonderful!
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    " It was excellent "
    ahmed1 ate it and said...
    Really cute!
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    " It was excellent "
    bakermel ate it and said...
    Cute & delicious :)
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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe thanks
    Was this review helpful? Yes Flag

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