The Art of Food: crostata

This recipe was originally created by one of my fellow students in culinary school. It was {and often still is} made with fresh summer peaches and nectarines, but can be made with poached pears or apples, pitted plums or apricots.

The unusual part of this recipe is not the filling, but the tart dough. It's made with Italian polenta, or coarse cornmeal, which gives it a crunchy texture and toothy bite, not to mention a deliciously sweet corn flavor.

While shopping at the farmer's market one Saturday this summer, I came upon two beautiful cardboard pint cartons of dewberries and blueberries and I just knew I had found

another new filling for this unusual tart.

{Polenta Crostata}

Filling:

1 pint each of fresh dewberries and blueberries

{about 3-4 cups of fruit}

1 Tablespoon plus 1 teaspoon all-purpose flour

½ cup cane sugar

Tart dough:

1 stick plus 2 ½ Tablespoons butter

¾ cup cane sugar

3 egg yolks

1 ¼ cup flour

¾ cup Italian polenta or cornmeal

Cream the butter and sugar in a mixer using the paddle attachment. May also be done by hand with a woodern spoon or food processor. Add the yolks one at a time, mixing completely after the addition of each yolk. Sift the cornmeal, flour, and salt. Slowly add to the mixture on slow speed. When mixture just comes together, remove from mixer and turn out on a lightly floured surface. Knead until smooth and in a ball shape.

Cut ball of dough in half. Wrap one half of the dough in plastic wrap, press into a disc shape and refrigerate for at least 20 minutes to an hour, Roll out other half of dough into an 11 inch circle, then transfer to a buttered 8 ½ inch tart pan with a removable bottom. Press in the dough making sure bottom and side edges are even. Sprinkle one teaspoon of polenta on bottom of shell to absorb any liquid from the fruit. Bake for 5-7 minutes. Brush bottom with glaze. Top with the fruit filling.

On a lightly floured surface roll out remaining half of dough so that it is large enough to cover tart shell. It is important that surface and rolling pin be floured ro avoid the dough from sticking, and thus breaking.

Either fold the dough in half and place over tart shell, pressing and trimming edges, or cut-out shapes (such as hearts) and place on tart in a circular pattern, pressing at the edges.

Make an egg wash for the tart by lightly mixing 1 Tablespoon cream and 1 egg yolk in a small bowl. Lightly brush on tart crust and edges. Bake at 375 degrees until bubbly and golden brown, about 40-50 minutes. Serve warm or at room temperature.

Cook's Note:

If making with peaches or nectarines, here is the recipe for the filling......

3 lb. ripe peaches

3 Tbs. flour

½ teaspoon ground cloves

½ teaspoon ground cinnamon

½ cup sugar

This recipe comes as a special request from my friend Debra. She's an artist who not only appreciates beauty in all forms, including good food. We've shared some amazing meals with her and her husband, Frank, so I wanted to return the favor. {and she said if I gave her the recipe she would be my friend for-ever!} Now, you can too.

I am not a baker, so you know this recipe has got to be simple and easy. Have you ever heard of making pastry dough in the food processor then pressing it out into a pan right away? Well, here it is. It's not only easy, but it's incredible delicious: flaky, buttery, melt in your mouth scrumptious.

I've used a mixture of fresh berries, but you can use just about any fruit that's in season at the market. Pear, apples, nectarines, peaches are my favorites. A topping of lightly whipped lemon cream and you have artistry at its most delicious. Enjoy, Debra. I'll be waiting for my dinner invitation.

{FRESH BERRY BROWN BUTTER CROSTATA}

To make the dough : for two eight inch removeable bottom fluted- edge tart pans.

3 cups flour

1 ¼ cup powdered sugar

12 oz. unsalted butter cut into cubes {keep cold until ready to use}

In a food processor, mix the flour, powdered sugar and salt until blended. Add the butter and process just until dough comes together. Remove from the food processor and press together into a ball.

To press into the tart pan, take a piece of the dough and roll into a cylinder. Press the dough with your fingers into the side of the fluted edges of the tart pan. It should be about 1/2 inch thick. Cut off the top with a knife so there is a smooth edge. Continue around the edge of the pan. To press in the center of the pan, use the palm of your hand. Press in so that the bottom of pan is covered and dough is about 1/2 inch thick.

Pre-bake the tart dough in a 375 degree oven for 10 minutes, or just until the the dough is slightly browned. Remove from oven.

To make the filling : for two eight inch removeable bottom fluted- edge tart pans.

3 large eggs

¾ cup sugar

1teaspoon vanilla

6 Tbs. flour

6 oz. unsalted butter

Melt the butter over low heat until it becomes a nut brown color. Remove from heat immediately and cool until ready to use. In a stand mixer or food processor, beat the eggs, sugar and vanilla together until thick and light. Add the flour and cooled butter.

Place about 2 cups of mixed berries evenly in the pre- baked tart shell. Pour the custard over the fruit evenly. Bake at 375 degrees 40-50 minutes until golden brown. Make sure it’s cooked in the center before removing from the oven.

Dust with confectioners sugar before serving . Serve with 1 cup whipped heavy cream mixed with 2 Tablespoons Preserved Lemon Cream or Meyer Lemon Spread .

Makes two 8 inch tarts

The Art of Food

Fresh Berry Polenta Tart

Fresh Berry Brown Butter Crostata