Summer in Wine Country
8 ounces (2 sticks) unsalted butter, very cold
1¾ cups all-purpose flour
¾ cup coarse cornmeal
¾ teaspoon minced fresh rosemary
1 teaspoon finely grated zest of an organic or well-scrubbed lemon
2 tablespoons granulated sugar
¼ teaspoon fine sea salt
2 large egg yolks, lightly beaten
1 pound strawberries, hulled (in-season only)
½ cup lavender jelly, or ginger or apricot preserves
2 tablespoons butter, melted
1 tablespoon granulated sugar
1 small basket blueberries,
about 6 ounces
1 pint sheep’s milk ice cream
Cut the butter into small pieces and place on a plate. Chill in the refrigerator for 25 minutes, or in the freezer for 10 minutes. In a bowl, combine the flour, cornmeal, rosemary, lemon zest, sugar and salt. Chill the bowl in the refrigerator for 20 minutes.
Dump the dry ingredients into a food processor and pulse briefly to blend. Scatter the cold butter over the top and give it a few 5-second pulses, just until the mixture looks like coarse breadcrumbs. Remove the lid, add the egg yolks and drizzle 3 tablespoons of ice water over the top. Pulse for 10–15 seconds, until the dough just begins to clump together. If the mixture doesn’t clump, add up to 2 tablespoons of water, one at a time, pulsing briefly in between—don’t over mix!
Turn out onto a lightly floured surface and gather into a thick disk. Wrap in plastic and refrigerate for at least 1 hour, then let the dough stand for 10 minutes before rolling. Preheat the oven to 375˚F and place a shelf in the center position. Quarter the strawberries lengthwise (halve really large berries crosswise before quartering lengthwise).
Place dough on a baking parchment covered with flour. Roll out and form a 15-inch round that's less than ¼-inch thick. Then, slide the pastry-topped parchment onto a large, rimless baking sheet.
Brush the preserves over the dough, leaving a 2-inch border. Place the strawberries over the preserves. Using a metal spatula to help, gently lift the edges of the dough, folding them in, creating a bowl-like effect. Brush any exposed dough with melted butter and sprinkle the sugar over the whole tart. Bake for 45–55 minutes, until the crust is golden.
Slide the tart-topped parchment paper onto a cooling rack and let stand for 5 minutes. Now slide onto a platter and scatter any remaining strawberries and the blueberries on top. Cut into wedges and serve with a scoop of sheep’s milk ice cream on the side.