Rose water, if you choose to use it, is available in Middle Eastern grocery stores and gourmet food shops. I like the sparkly look of turbinado sugar, which is golden and coarser, but regular granulated sugar works, too.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Combine the flour, cornmeal, salt, and 1 tablespoon of the sugar in a food processor; pulse briefly to combine. Add the butter; pulse until the mixture is the texture of coarse meal. Transfer to a medium bowl. In a small bowl, beat together the egg yolk and sour cream. Stir this mixture into the dough, using a fork to blend. Gather the dough into a ball, wrap it in plastic, and compress into a disk. Chill for at least 1 hour but no longer than a day.
I used this recipe with blackberries rather than raspberries. I cut the fruit back from 6 cups to 5 cups; still, there was vastly too much. My instinct had advised no more than four cups; I wish I'd attended to my instinct.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?