Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup polenta or finely ground cornmeal
- 1/2 cup sliced almonds, plus more for garnish
- Caramelized fruit *(see recipe below)
- 1 1/2 cups crème fraiche or sour cream
Directions
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Preheat oven to 325°F.
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Grease and flour an 11” tart pan with a removable bottom. Cream butter, powdered sugar, vanilla, and salt with an electric mixer until light. Add flour and polenta, and mix until blended. Scrape dough into prepared pan. Press dough evenly into pan. Sprinkle center with almonds, and press into dough.
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Bake 35-45 minutes, until golden brown. Let cool, and remove tart shell from pan. Cut into wedges and top each piece with caramelized fruit, a dollop of sour cream, and a sprinkle of almonds. Makes 10 servings.
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*Caramelized Fruit
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• 4 firm red pears
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• 1 teaspoon lemon juice
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• ½ cup sugar
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• 1 cup canned sweet cherries, well drained
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Peel pears and cut each one into 12 wedges, discarding cores. Toss pears in lemon juice. Place sugar in a large skillet, and turn heat to high. Let sugar caramelize, supervising closely, and swirling pan occasionally for even color.
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When the caramel is deep golden brown, add pears and cherries, and stir gently, coating with caramel. Cool slightly.