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Cornmeal Shortbread Dough

Use this recipe to make our Blackberry-Basil Tart.

  • Yield: Makes enough for 1 tart
Cornmeal Shortbread Dough

Source: Martha Stewart Living Special Issues


  • 1 1/4 cups all-purpose flour
  • 3 tablespoons fine yellow cornmeal
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 1 1/2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons sugar
  • 1 tablespoon finely grated orange zest


  1. Whisk together flour, cornmeal, and salt in a large bowl; set aside. Whisk together yolk, cream, and vanilla in a small bowl; set aside.

  2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolk mixture and orange zest until combined. Mix in flour mixture until just combined. Shape dough into a disk; wrap in plastic. Refrigerate until cold, about 30 minutes or up to 1 day, before using.

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