Polenta Rosemary Tart
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Cooking tools:
- Springform pan
- Tart pan
- Microplane
- Grater
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Oven
- Freezer
- Refrigerator
- Baking sheet
- Mixing bowl
- Hand mixer
- Measuring cup
- Measuring spoon
- Spatula
- Slotted spoon
- Spoon
- Plate
- Plastic wrap
Ingredients
- 1½ cups flour
- ½ cup polenta or cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon finely chopped rosemary, plus 1 teaspoon for topping
- ½ cup sugar
- 9 tablespoons butter, at room temperature
- 1 egg, plus 1 egg yolk
- Raw sugar for topping
- 1 pound frozen or fresh cranberries
- 2 apples, peeled and grated
- 1 teaspoon orange zest
- ¼ cup orange juice
- 1 cup sugar
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