Prep 50 mins
Cook 45 mins
I have not made this yet but am putting the recipe here for safekeeping. Looks like yum!
- 5 1⁄4 ounces all-purpose flour (1 cup plus 3 tablespoons)
- 1⁄4 cup finely ground cornmeal
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup granulated sugar, plus
- 1 tablespoon granulated sugar, for the crust
- 4 ounces unsalted butter, cut into small cubes and chilled (1/2 cup)
- 1 large egg yolk
- 5 tablespoons sour cream
- 2 tablespoons cornstarch
- 1⁄2 teaspoon ground cinnamon
- 6 cups fresh raspberries
- 1⁄8 teaspoon rose water
- 1 tablespoon heavy cream
- 1 tablespoon turbinado sugar or 2 teaspoons granulated sugar
- Combine flour, cornmeal, salt, and 1 tablespoon sugar in food processor, and pulse briefly to combine.
- Add butter and pulse until mixture is the texture of coarse meal, and transfer to medium bowl.
- In small bowl, beat together egg yolk and sour cream: stir mixture into dough, using a fork to blend.
- Gather dough into ball, wrap in plastic, and compress into disk: chill for at least 1 hour but no longer than a day.
- Remove dough from refrigerator and let sit for 10 minutes to take chill off (you'll want it to roll without cracking).
- On lightly floured surface, roll dough into 15-inch round, then transfer to rimmed baking sheet lined with parchment.
- In small bowl, combine remaining cup of sugar, cornstarch, and cinnamon.
- Put raspberries in medium bowl and sprinkle with sugar mixture; add rose water and toss gently to combine ingredients.
- Pile filling in center of dough, leaving 2-1/2-inch border.
- Pleat tart, being careful not to rip dough.
- Brush cream onto edge of crust and sprinkle with turbinado sugar.
- Bake on middle rack of oven for 20 minutes at 375 degrees; move tart to bottom rack, reduce oven temperature to 350 degrees, and bake for another 25 to 30 minutes, rotating pan if needed, until crust is golden brown.