Pie crust - polenta/flour

By Chezlamere

courtesy nytimes.com

for a tart (maybe lemon merique) Pie crust or fruit tart

Ingredients

• Published: November 14, 2007
• Adapted from “Dolce Italiano: Desserts From the Babbo Kitchen,” by Gina DePalma (W. W. Norton, 2007)
• Time: 2 hours plus 1 hour’s chilling
• 1 1/4 cups all-purpose flour
• 1/2 cup instant or fine polenta
• 1 cups sugar
• 1 teaspoons salt
• Freshly grated zest of 1 lemon
• 4 ounces (1 stick) unsalted butter, diced
• 1 large egg
• 2 tablespoons extra virgin olive oil
• 1 tsp vanilla extract

Preparation

Step 1

1. Place 1 1/4 cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.

2. prepare whatever filling your going to use

3. Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.

4. Pour the filling into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners’ sugar.

Yield: 10 to 12 servings.