Best 2 Sage Cornmeal Crust Recipes
Embark on a culinary adventure as we delve into the delightful world of sage cornmeal crusts, a delectable fusion of rustic charm and tantalizing flavors. Discover a symphony of textures that will dance on your palate, from the delicate crunch of the cornmeal crust to the savory warmth of sage. Whether you prefer a golden-brown exterior or a slightly crispy texture, this guide will unveil the secrets to creating an irresistible sage cornmeal crust that will elevate any dish to new heights of culinary excellence.
Let's cook with our recipes!
SAGE-CORNMEAL CRUST
Use this recipe when making our Marbled Lemon Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-inch tarts
Number Of Ingredients 9
Steps:
- Pulse flour, cornmeal, sugar, sage, salt, and lemon zest in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Whisk egg yolks and ice water in a small bowl. With machine running, add to flour mixture through feed tube; process until dough just holds together.
- Turn out dough onto a work surface. Divide in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 30 minutes (or up to 2 days).
- On a lightly floured work surface, roll out 1 disk to a 10-inch round. Fit into a 9-inch tart pan with a removable bottom; trim edges flush with rim. Refrigerate until firm, at least 1 hour (or up to 1 day). Reserve remaining dough for another use (it can be frozen up to 3 months).
- Preheat oven to 375 degrees. Prick bottom of tart shell with a fork. Bake until golden brown, about 25 minutes. Let cool.
MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
- Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.
- Spread curd into crust; smooth top. Dollop creme fraiche on top. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).
Tips:
- Use fresh cornmeal. Fresh cornmeal has a more intense flavor than store-bought cornmeal, and it will give your crust a more authentic taste.
- Grind your own cornmeal if possible. Grinding your own cornmeal will give you the freshest and most flavorful cornmeal possible. If you don't have a corn grinder, you can purchase finely ground cornmeal from a specialty food store.
- Use a combination of all-purpose flour and cornmeal. This will help to create a crust that is both tender and flaky. You can also use other types of flour, such as whole wheat flour or oat flour, in place of the all-purpose flour.
- Don't overwork the dough. Overworking the dough will make it tough. Mix the ingredients just until they come together, and then stop.
- Chill the dough before rolling it out. Chilling the dough will make it easier to roll out and will also help to prevent it from sticking to your work surface.
- Bake the crust in a preheated oven. This will help to ensure that the crust is evenly cooked.
- Let the crust cool completely before filling it. This will help to prevent the filling from making the crust soggy.
Conclusion:
Sage cornmeal crust is a delicious and versatile crust that can be used for a variety of pies and tarts. It is easy to make and can be tailored to your own personal taste. With a little practice, you'll be able to make perfect sage cornmeal crust every time.
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