Cornmeal Short Dough
Makes 6 (3-inch) tart shells
  • ½ cup (113 grams) unsalted butter, softened
  • ⅓ cup (67 grams) granulated sugar
  • 3 large egg yolks (56 grams)
  • ¾ cup plus 2 tablespoons (110 grams) all-purpose flour, sifted
  • ¼ cup plus 2 tablespoons (56 grams) yellow cornmeal
  • ¼ teaspoon kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition.
  2. In a medium bowl, stir together flour, cornmeal, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour before using.
Recipe by Bake from Scratch at