- 1 1/4 cups all purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon salt
- 1/2 cup sugar, plus more for sprinkling
- 8 tablespoons unsalted butter, cold
- 3 egg yolks
- 2 teaspoons vanilla extract
- Zest of one lemon, grated
- 1/2 cup small seedless grapes, green or purple or a mix of the two, Concord best
- 1/2 teaspoon fennel seeds
- 1 sprig fresh rosemary
Heat oven to 400. Combine flour, cornmeal, salt and sugar in the bowl of a food processor and whiz together. Add butter and pulse just to form a coarse meal. Whisk egg yolks, vanilla and lemon together and then add to dry ingredients. Process to form a soft dough. Divide dough in two and press each half into a parchment lined 6 inch cake or tart pan. Use your fingers to create small dimples over surface of dough in which to tap in grapes. Press just enough to bury fruit halfway. Brush surface of cakes with cold water and sprinkle each cake with a heaping teaspoon of sugar. Sprinkle with fennel seeds and/or rosemary as desired. Bake cakes until golden brown, about 15 minutes. Reduce heat to 350 and continue baking until center is set, about another 10 minutes. Remove from oven and let cool before serving.