Instructions: Makes enough for two 11 inch crusts

Cream the butter and sugar together in a large mixing bowl. Add the egg yolks one at a time, mixing thoroughly after each addition. Sift the flour, cornmeal and salt directly into the mixture.

Divide the dough in half and gather it into 2 balls. Wrap the balls in plastic, press them into disks and refrigerate for at least 30 minutes.

To roll out the dough, first cut four 14 inch-square pieces of parchment paper. Dust a piece of the parchment with flour. Unwrap a disk of dough and place on the floured paper. Dust the top of the dough with flour and cover with another piece of parchment. Roll out the disk into a 13 inch circle, about 1/8 inch thick. If the dough starts to stick to the paper while you are rolling, peel back the paper, dust again with flour and replace the paper. Then flip the whole package over and repeat on the other side. If there is excess flour on the dough when you are done rolling, peel back the paper and brush it off. Chill the sheet of dough for at least a few minutes. Roll out the other disk the same way.

To make an 11 inch tart, generously brush the bottom and sides of an 11 inch tart pan with 2 teaspoons melted butter (so your tart wont stick to the pan).

Remove top sheet from of paper from 1 sheet of dough. Invert the dough into the tart pan and peel off the other piece of paper. Press the dough into the corners of the pan, pinching off any dough overhang. Use the dough scraps to patch any cracks. Let the tart shell rest in the freezer for 10 minutes before baking.

To pre-bake the shell, preheat the oven to 350 degrees and transfer the tart shell directly from the freezer to the-oven. Bake about 15 minutes, or until it is slightly golden. Halfway through baking, check the shell and pat down any bubbles that may have appeared. Let cool before filling.

Fruit" by Alice Waters

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