Torta di Granturco e Frutta

Name: Torta di Granturco e Frutta (Italian Cornmeal Tart with Fruit)
Yield: Serves 8
Ingredients: 1½ cups sugar; 1 tablespoon heavy cream (optional); 1 large egg yolk (optional); or 25 dried Black Mission figs; or 25 medium or 13 very large fresh purple figs, pricked with a fork; 4½ cups water; Zest of 1 lemon, stripped off with vegetable peeler; 6 peppercorns (optional); 4 medium Bose or French butter pears, peeled, halved, and cored; 1 teaspoon anise or fennel seeds; 1 cinnamon stick; 6 whole cloves; 1½ teaspoons grated lemon zest; 1 teaspoon vanilla extract; 2 large egg yolks; 1 tablespoon honey; ½ teaspoon salt; 10 tablespoons unsalted butter, chilled and cut into small bits; ⅔ cup sifted yellow cornmeal; ½ cup sugar; 1 cup (all-purpose) flour; or 5 to 7 freestone peaches, peeled (see Note), halved, and pitted

Italian Cornmeal Tart with Fruit

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This homespun tart is made with pears or dried figs in the winter and peaches or fresh figs in the summer. We usually accompany it with an ice cream that accents the flavor of the fruit. Vanilla, of course, is always right, but cinnamon, almond, hazelnut, or lemon works well too. A zabaglione ice cream might be the perfect garnish or simply a brandy-flavored whipped cream.

One of the greatest attributes of this tart, second only to its wonderful flavor, is its rustic appearance. The

Ingredients

Pastry
Dessert
Winter
Summer
Vegetarian

Ingredients

Method