Strawberry and Cornmeal Crostatas
A rustic, exceptionally buttery, slightly crunchy pastry sets off sweet, jammy summer fruit in this recipe by Karen Hatfield, chef-owner of Odys + Penelope and Sycamore Kitchen restaurants in Los Angeles. You'll need twelve 4-in. flan molds or tart pans.
- Time: 170 min
- Servings: 12
Source: Sunset Magazine
Ingredients
- About 2 1/4 cups flour
- tablespoons medium-grind cornmeal
- tablespoons plus about 1/2 cup sugar, divided
- teaspoon baking powder
- teaspoon kosher salt
- plus 2 1/2 tbsp. cold unsalted butter, cut into 1/2-in. cubes
- pts. strawberries, hulled and halved lengthwise
- About 1 tsp. milk
- Whipped Crême Fraîche