Cornmeal Peach Breakfast Tart with Basil

Name: Cornmeal Peach Breakfast Tart with Basil
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1¼ cups (155 g) all-purpose flour; ½ cup (85 g) polenta or cornmeal (fine, not coarse); 2 tablespoons (25 g) granulated sugar; ½ teaspoon (3 g) kosher salt; 6 tablespoons (85 g) unsalted butter, cold, cut into ¼-inch (6 mm) cubes; 3 tablespoons (45 ml) ice water; 4 whole (600 g) fresh peaches, medium, pitted and sliced into ¼-inch (6 mm) wedges; 2 tablespoons (30 ml) honey; 1 tablespoon (14 g) unsalted butter, melted; ½ teaspoon (3 g) lemon zest, finely grated; ¼ teaspoon (1¼ ml) vanilla extract; 12 leaves (8 g) fresh basil leaves, whole or torn just before serving; 1 tablespoon (15 ml) honey, warmed; to taste fleur de sel or sea salt (optional)

From the MyKitchenBank Kitchen

A rustic, elegant breakfast tart featuring a tender cornmeal crust topped with fresh peaches, fragrant basil, and a drizzle of honey. The cornmeal adds subtle sweetness and texture while the basil brings unexpected herbal brightness to the ripe fruit.

Prep: 25 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 30 min
Makes: One 9-inch (23 cm) tart, serves 6

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Ingredients

6 servings

For the crust
1¼ cups (155 g) all-purpose flour
½ cup (85 g) polenta or cornmeal (fine, not coarse)
2 tablespoons (25 g) granulated sugar
½ teaspoon (3 g) kosher salt
6 tablespoons (85 g) unsalted butter, cold, cut into ¼-inch (6 mm) cubes
3 tablespoons (45 ml) ice water
For the filling
4 whole (600 g) fresh peaches, medium, pitted and sliced into ¼-inch (6 mm) wedges
2 tablespoons (30 ml) honey
1 tablespoon (14 g) unsalted butter, melted
½ teaspoon (3 g) lemon zest, finely grated
¼ teaspoon (1.3 ml) vanilla extract
For finishing
12 leaves (8 g) fresh basil leaves, whole or torn just before serving
1 tablespoon (15 ml) honey, warmed
to taste fleur de sel or sea salt (optional)

Equipment (9)

9-inch (23 cm) round tart pan with removable bottom
Large mixing bowl
Small mixing bowl
Pastry cutter or fork
Rolling pin
Parchment paper
Sharp knife
Baking sheet
Wire cooling rack

Steps

Before you start

Remove butter from refrigerator 15 minutes before starting
Preheat oven to 400°F (200°C)
Have fresh peaches at room temperature for easiest slicing
Have fresh basil leaves ready but do not chop until just before serving

1
Make the cornmeal dough
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, and kosher salt.
- Add the cold butter cubes and use a pastry cutter or the tips of your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible (this takes about 2–3 minutes).
- Drizzle the ice water over the mixture 1 tablespoon at a time, tossing gently with a fork after each addition, until the dough just barely holds together when squeezed.
- Do not overmix.
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Ready when: Dough looks like coarse crumbs and just holds together when squeezed
Tip: Cold butter is crucial for a flaky crust. If your kitchen is warm, chill the flour mixture for 5 minutes before adding butter.
2
Chill and shape the dough
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
- On a lightly floured surface, roll the dough into an 11-inch (28 cm) circle about ⅛ inch (3 mm) thick.
- Transfer it to a 9-inch (23 cm) tart pan by rolling it onto a rolling pin and unrolling it over the pan.
- Press the dough gently into the corners and up the sides, then press the excess dough against the rim to trim it level with the top of the pan.
- Prick the bottom with a fork in 5–6 places to prevent puffing.
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Ready when: Dough is smooth and evenly shaped in the pan
Tip: If the dough tears, pinch it back together. Small cracks won't affect the finished tart.
3
Pre-bake the crustOven 400°F / 205°C
- Preheat the oven to 400°F (200°C).
- Line the tart pan with parchment paper and fill with pie weights or dried beans to weigh down the sides.
- Bake for 12 minutes until the edges are light golden and set but the center is still pale.
- Carefully remove the parchment and weights, then bake for another 3–4 minutes until the bottom is set but not colored.
- Remove from the oven and let cool for 2 minutes.
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Ready when: Edges are set and light golden; center is dry to the touch
Tip: Don't skip pre-baking; it prevents a soggy crust when the juicy peaches are added.
4
Prepare the peach filling
- In a small mixing bowl, whisk together the honey, melted butter, lemon zest, and vanilla extract until smooth.
- Add the sliced peaches and gently toss to coat evenly, being careful not to crush the fruit.
- Let sit for 1 minute to allow the peaches to absorb the liquid.
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Ready when: Peaches are evenly coated and juices are visible in the bowl
Tip: Toss gently to keep peach slices intact. Bruised peaches release too much liquid.
5
Arrange peaches in the tart
- Pour any pooled liquid from the peach mixture into the pre-baked crust, then arrange the peach slices in concentric circles, slightly overlapping them, starting from the outer edge and working toward the center.
- Fill in any gaps with smaller slices.
- The peaches should cover the entire surface of the crust.
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Ready when: Peaches are neatly arranged and cover the crust surface
Tip: Arranging peaches in overlapping rows makes the tart look rustic and allows them to cook more evenly.
6
Bake the tartOven 400°F / 205°C
- Place the assembled tart on a baking sheet (to catch any drips) and bake at 400°F (200°C) for 20–25 minutes.
- The peaches should soften slightly and release their juices, the crust edges should be golden brown, and the juices should bubble slightly at the edges.
- The peach surface may caramelize slightly.
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Ready when: Crust is deep golden brown, peaches are soft and bubbling at the edges
Tip: If the crust edge browns too quickly, loosely tent it with foil for the final 5 minutes.
7
Cool and finish the tart
- Remove the tart from the oven and let it cool on a wire rack for 10 minutes.
- Warm the finishing honey in a small bowl.
- Remove the tart from the pan by gently pushing the removable bottom up and sliding the tart onto a serving plate or wooden board.
- Brush or drizzle the warm honey over the entire surface of the tart, then scatter the fresh basil leaves over the top.
- Finish with a small pinch of fleur de sel if desired.
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Ready when: Tart is warm and basil is vibrant green
Tip: Add basil just before serving so it stays bright and aromatic. The warm tart releases the basil's essential oils.

Good to know

Tips

Selecting peaches: Choose peaches that yield slightly to pressure but are not soft or bruised. Underripe peaches will not release enough juice and can taste mealy; overripe ones will collapse into the crust.
Water content: If your peaches are especially juicy and a pool of liquid develops in the crust, blot it with a paper towel before the final baking step to prevent a soggy bottom.
Basil timing: Fresh herbs wilt quickly at high heat, so always add the basil after baking and cooling slightly. This preserves its color, aroma, and bright flavor.
Serving: This tart is best enjoyed within a few hours of baking while the crust is still crisp. Serve with a dollop of whipped cream, crème fraîche, or a simple vanilla yogurt if desired.

Make ahead

The crust dough can be prepared up to 2 days ahead, wrapped tightly in plastic, and refrigerated. Pre-bake the crust up to 4 hours ahead, then cover loosely with parchment and keep at room temperature. Assemble and bake the tart no more than 2 hours before serving to keep the crust crisp and the basil fresh.

Storage & reheating

Best served warm or at room temperature the day it is made. Store uncovered at room temperature for up to 6 hours. After that, cover loosely and refrigerate for up to 2 days. Reheat gently in a 300°F (150°C) oven for 10 minutes. Do not freeze; the texture of the crust and peaches will suffer.

Substitutions

fresh peaches, medium → fresh nectarines or a mix of peaches and nectarines. Use the same weight and slice the same thickness. Nectarines won't need peeling but will release slightly more juice.
fresh basil leaves → fresh mint leaves or a small amount of torn tarragon. Both herbs pair well with peaches. Use the same quantity and add just before serving.
honey → maple syrup or agave nectar. Use equal amounts by volume. Maple syrup will add a deeper flavor; agave is more neutral.
polenta or cornmeal (fine, not coarse) → additional all-purpose flour (use 1¼ cups (160 g) flour total and omit the cornmeal). The crust will be flakier but less interesting in flavor. The cornmeal adds subtle sweetness and tender crumb.