Rustic Rosemary Stone Fruit Tart

This tart is a heavenly!  It has the perfect texture with the cornmeal in the dough and tartness of the fruit.  The rosemary adds a different twist that will be sure to send your tastes for a ride!  Serve with organic ice cream for an extra treat!  This recipe is a combination of 2 recipes from Martha Stewart.

For the Crust:

1 cup all-purpose flour or whole wheat pastry flour

1/4 cup organic corn meal

1/2 tsp sugar

1/2 tsp salt

1/2 cup (1 stick) cold butter

2-3 tablespoons ice water

In a food processor, mix together flour, corn meal, sugar and salt.  Add cold butter, 1 tablespoon at a time.  Process until the mixture resembles a coarse meal.  Add 1 tablespoon of ice water at a time until dough is crumbly but holds together when squeezed.  Do not over mix.  Form into a round disc and refrigerate for 1 hour. 

For the Filling:

1 1/2 pounds stone fruit, peaches, plums, apricots (you can also just use plums too), sliced into 1-2 inch wedges with pits removed.

1/4 - 1/2 cup organic sugar depending upon the tartness of the fruit

1 tablespoon flour

1 tablespoon rosemary, chopped (optional)

Preheat oven to 400`. In a large bowl mix together all ingredients.  Place parchment onto a jelly roll pan or line with aluminum foil .  Roll dough out into a 14-inch round and place fruit mixture on top.  Fold the outside edges to form a border and brush top with egg wash.  Bake for 45 minutes and let cool for 20 minutes before serving.