Name: Sage-Cornmeal Crust
Yield: 1
Ingredients: 2 1/4 c. all-purpose flour -; 3/4 c. coarse yellow cornmeal -; 3 tbsp. sugar -; 1 tbsp. finely chopped fresh sage -; 1 tsp. finely chopped fresh sage -; 1 1/2 tsp. salt -; 1/2 tsp. finely grated lemon zest -; 3/4 c. cold unsalted butter -; 3 large egg yolks -; 5 tbsp. ice water -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Sage-Cornmeal Crust

1. 2 1/4 c. all-purpose flour -

2. 3/4 c. coarse yellow cornmeal -

3. 3 tbsp. sugar -

4. 1 tbsp. finely chopped fresh sage -

5. 1 tsp. finely chopped fresh sage -

6. 1 1/2 tsp. salt -

7. 1/2 tsp. finely grated lemon zest -

8. 3/4 c. cold unsalted butter -

9. 3 large egg yolks -

10. 5 tbsp. ice water -

How to cook deliciously - Sage-Cornmeal Crust

1. Stage

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.

2. Stage

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).

3. Stage

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).

4. Stage

Preheat oven to 375 degrees. Prick bottom of tart shell with a fork. Bake until golden brown, about 25 minutes. Let cool.