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Cornmeal Tart Shell

The dough can be made up to 1 week ahead and stored in the refrigerator. You can bake the shell up to 1 day before filling; keep covered at room temperature.

  • Yield: Makes 1 nine-inch tart shell

Source: Martha Stewart Weddings, Fall 2002


  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1 cup all-purpose flour, plus more for work surface
  • 1/3 cup yellow cornmeal, preferably stone ground
  • 1/2 teaspoon salt


  1. In bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. Beat in yolks until combined.
  2. In a medium bowl, whisk together flour, cornmeal, and salt; add to yolk mixture, and beat just until a dough forms. Turn out onto plastic wrap; pat into a disk. Wrap in plastic; refrigerate until firm, at least 30 minutes.
  3. Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to 1/8 inch thick. Fit in a 9-inch tart pan with a removable bottom. Cover with plastic; refrigerate 30 minutes or up to 12 hours.
  4. Place tart pan on a baking sheet. Prick bottom of dough all over with a fork. Line with parchment paper, pressing into edges and up sides. Fill with dried beans, rice, or pie weights. Bake 20 minutes. Remove parchment and weights; continue baking until crust is light golden, about 10 minutes. Transfer to a wire rack to cool at least 15 minutes.

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