Nectarine tart in corn crust

# For the base:
3/4 cup white flour
50 g cornmeal
1 pinch salt
1 tsp baking powder
3 tbsp sugar
50 g butter or margarine
60 ml milk
# For the filling:
600 g sliced ​​nectarines, apricots or peaches
1/2 tea cup . cranberries optional
1 tbsp lemon juice
4 tbsp sugar
3 tbsp semolina
# For glaze:
1 tbsp apricot jam
In a bowl mix the two types of flour, salt, sugar and baking powder. Insert the butter and ground into crumbs with flour mixture. Milk pouring spoon by spoon, stirring with a fork, finally dough gathers into a ball with your hands. Should not meddle long time. Roll out a circle with a diameter of 30 cm on baking paper. The filling is prepared by the fruit is mixed with lemon juice, sugar and semolina. Apricots are poured into the center of the tray. Leave a board of 3 cm. Board with folded inward toward the center of the cake. Cake bake about 40 minutes 190 C. When ready, smeared with jam heated and cooled in the tray. Serve with ice cream or drained yogurt.
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06 Aug 2009