Cornmeal Tartlets with Orange Crème Fraîche and Strawberries

Preparation info

  • Difficulty


  • Yield



Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

The tanginess of the crème fraîche, the sweetness of the strawberries, and the crunchiness of the cornmeal make fora wonderful combination.


Cornmeal Tarts

  • 1 cup cornmeal
  • 1 cup flour
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3 ounces (¾ stick) cold sweet butter
  • ¾ cup heavy (whipping) cream

Orange Crème Fraîche

  • 2 cups Crème Fraîche
  • 1 teaspoon chopped orange zest
  • tablespoons freshly squeezed orange juice
  • Pinch salt
  • 1 tablespoon sugar
  • 3 pints strawberries, hulled and sliced
  • 1 tablespoon sugar
  • 1 recipe Strawberry Sauce

Six 4½-inch tartlet shells with removable bottoms


To make the tarts

Preheat the oven to 325 degrees.

Put the cornmeal, flour, salt, sugar, and baking powder in the bowl of an electric mixer. Using the paddle attachment on low speed, mix in the butter until it is the size of small peas. Continue to mix and slowly add the cream just until the dough comes together.

On a lightly floured board, roll out the dough inch thick.

Cut the dough into six 5-inch circles. Line the tart shells with the dough and refrigerate them for 30 minutes. Line the shells with parchment paper and fill with pie weights or uncooked rice kernels. Bake for 15 minutes. Remove the paper and weights and bake the tarts for 10 minutes more.

To make the orange crème fraîche

Put the crème fraîche, orange zest, orange juice, salt, and sugar in the bowl of an electric mixer. Using the whisk attachment, whip on medium high speed until thick. Refrigerate the cream until ready to serve the tarts.

To serve

Put the strawberries in a bowl and gently mix in the sugar.

Fill the tarts with the orange cream. Top with the strawberries and drizzle on some of the strawberry sauce.