New This Month

Cornmeal Tart Dough

  • Yield: Makes shell for one 4 1/2-by-14-inch tart

Source: Martha Stewart Living, April


  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1 cup all-purpose flour
  • 1/3 cup yellow cornmeal, preferably stoneground
  • 1/2 teaspoon salt


  1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, about 2 minutes. Add egg yolks, and mix just to combine.

  2. In a large bowl, whisk together flour, cornmeal, and salt.

  3. Add flour mixture to yolk mixture, and mix just until dough comes together loosely. Flatten dough into a disk, and wrap in plastic. Chill dough until firm, at least 30 minutes.

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