Peach and Polenta Crostata Tart

This tart has a delightfully crunchy texture from the fine ground polenta, which softens as it soaks up the juice from the cooked fruits.  It’s a perfect year round dessert when made with a variety of seasonal fruits. 

1 stick plus 2 ½ Tablespoon butter, cut into small cubes, softened

¾ cup sugar 

3  egg yolks

1 ¼ cup flour

¾ cup polenta, Italian cornmeal (yellow)

Cream the butter and sugar in a mixer using the paddle attachment.  This may also be done by hand with a wooden spoon or hand mixer.  Add the yolks one at a time, mixing completely after the addition of each yolk.  Mix the polenta, flour, and salt.  Slowly add to the polenta mixture on slow speed.  When mixture just comes together, remove from mixer and turn out on a lightly floured surface. Gather the dough together into a ball shape.

Cut the dough in half. Wrap one half of the dough in plastic wrap, press into a disc shape and refrigerate for at least 20 minutes to an hour,  Roll out other half of dough into an 11 inch circle, then transfer to a buttered 8 ½ inch tart pan with a removable bottom. Press in the dough making sure bottom and side edges are even.  Sprinkle one teaspoon of polenta on bottom of shell to absorb any liquid from the fruit. Bake the dough for 5-7 minutes to give it a slightly cooked base before you top with fruit filling. 

To remove skins of the peaches, with a sharp knife, make “X” on bottom of peach, then blanch in boiling water for 30 seconds. Remove to ice water bath to cool, and peel the skin.  Over a large bowl, cut into half move slices, discarding the seed. Add the marmellata, flour and sugars. Toss until well combined. Place the peach mixture evenly in the partially cooked tart shell base. 

On a lightly floured surface,  roll out remaining half of dough so that it is large enough to cover tart shell.  It is important that surface and rolling pin be floured to avoid the dough from sticking, and thus breaking.  Either fold the dough in half and place over tart shell, pressing and trimming edges, or cut-out shapes, such as circles,  with dough cutters and place on the tart in a circular pattern, pressing at the edges, until the fruit is completely covered. 

Make an egg wash by whisking together the cream, yolk, and salt in a small bowl or cup.  Lightly brush the egg wash on the tart crust and edges. Place the tart in the middle rack of oven and bake until the tart is golden brown and bubbly around the edges, about 40-50 minutes. Serve warm or at room temperature.