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Rhubarb Tart
2 cups all purpose flour
1/2 cup cornmeal
1 tbsp granulated sugar
1/2 tsp salt
1 cup cold unsalted butter, cut in cubes
3 tbsp sour cream
1/2 cup ice water
Filling:
1 cup sugar
3 tbsp cornstarch
5 cups sliced fresh rhubarb
1 1/2 cups black or red raspberries
1 tbsp lemon juice
1/3 cup dry bread crumbs
2 tbsp butter, softened
Glaze: 1 egg yolk
Mix flour, cornmeal, sugar and salt. Cut in with a pastry blender butter until large crumbs form. Mix sour cream and water in a glass measuring cup. Then drizzle over flour mixture and mix until dough forms. You can add another tbsp of water if needed. Divide the dough into 6 pieces and shape into discs. Refrigerate for 30 minutes or refrigerate up to 25 hours.
Filling: Take out 2 tbsp of suger for sprinkling later. Mix sugar and cornstarch together then set aside. Toss in a large bowl sliced rhubarb, berries, lemon juice and cornstarch mixture.
On a floured surface roll out the discs of pastry to 8 1/2 inches. Put on oiled baking sheets or parchment lined sheets. Sprinkle centre of pastry with bread crumbs then spoon in 1 cup rhubarb mixture ofer top. Dot with 1 tsp of butter. Lift sides of pastry to form crust for the edges. Just tucking up the edges.
Glaze: Beat egg yolk with 1 tbsp of water then brush over pastry. Sprinkled the sugar.
Bake at 425 F for 10 minutes. Reduce heat to 350 for a further 10 minutes. Turn the pans for even cooking and bake a further 10 minutes or until filling bubbles and crust is golden. Cool on racks. Makes 6 - 8 servings.
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