Use this recipe when making our Marbled Lemon Tart.
- Yield: Makes enough for two 9-inch tarts
Source: Martha Stewart Living, May 2007
- 2 1/4 cups all-purpose flour, plus more for work surface
- 3/4 cup coarse yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon plus 1 teaspoon finely chopped fresh sage
- 1 1/2 teaspoons salt
- 1/2 teaspoon finely grated lemon zest
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
- 3 large egg yolks
- 5 tablespoons ice water
Pulse flour, cornmeal, sugar, sage, salt, and lemon zest in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Whisk egg yolks and ice water in a small bowl. With machine running, add to flour mixture through feed tube; process until dough just holds together.
Turn out dough onto a work surface. Divide in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 30 minutes (or up to 2 days).
On a lightly floured work surface, roll out 1 disk to a 10-inch round. Fit into a 9-inch tart pan with a removable bottom; trim edges flush with rim. Refrigerate until firm, at least 1 hour (or up to 1 day). Reserve remaining dough for another use (it can be frozen up to 3 months).
Preheat oven to 375 degrees. Prick bottom of tart shell with a fork. Bake until golden brown, about 25 minutes. Let cool.