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.
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