Stoned Tart

Ingredients

• 3/4 cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1/4 cup plus 2 teaspoons vanilla sugar, instructions below
• 4 tablespoons cold butter, cubed
• 2 to 4 tablespoons ice water
• 3/4 cup shelled pistachios
• 1/4 cup heavy cream
• 1/2 teaspoon almond extract
• 5 stone fruits, pitted and sliced, skins on
• 2 tablespoons dark brown sugar
• 2 teaspoons fresh lemon juice
• 1 tablespoon Gosling's Black Seal rum
• 1/2 teaspoon S&V House Blend Citrus Extract, ingredients below
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• Ice cream or whipped cream, for serving, optional
• Citrus Extract
• 3 teaspoons vanilla extract
• 1 1/2 teaspoons orange extract
• 1 1/2 teaspoons lemon extract
• Vanilla Sugar
• 1 fresh vanilla bean
• 3 cups sugar

Directions

1. In a medium bowl, combine the flour, cornmeal, and 1/4 cup vanilla sugar with a whisk. Work in the cold butter with your fingertips or two knives until the mixture looks crumbly. Pour in 2 tablespoons ice water and stir; then add more ice water, 1 tablespoon at a time, just until the dough holds together, using no more than 4 tablespoons total. Place the dough on plastic wrap, cover it tightly, and chill it in the refrigerator for 30 minutes.
2. Fit a food processor with the blade attachment and pulse the pistachios until they are coarsely chopped. Add the remaining 2 teaspoons vanilla sugar, the heavy cream, and the almond extract, then pulse again until the mixture becomes a thick paste. Put it aside.
3. In a large bowl, toss the sliced fruit with the brown sugar, lemon juice, rum, citrus extract, cinnamon, and salt until evenly mixed.
4. Coat a 9 1/2-inch round, 9-inch square, or 13 3/4-inch rectangular tart pan with removable bottom with nonstick baking spray. Take the dough out of the refrigerator and remove the plastic wrap. On a lightly floured surface, roll the dough to 1/4-inch thick. Lay it into the prepared pan and gently press it across the base and up the sides, leaving a little extra dough over the rim.
5. Run a rolling pin across the top edge of the tart pan to trim away the extra dough neatly. Spoon the pistachio paste over the crust and spread it across the bottom, then place the fruit slices over it. Move the tart to the refrigerator so the dough can firm while the oven heats.
6. Preheat the oven to 400 degrees F. Cover a baking sheet with foil. Set the chilled tart on the baking sheet and bake it in the lower third of the oven for 40 to 50 minutes, until the fruit is bubbling. Take it out of the oven and cool it completely on a wire rack before cutting. Serve with ice cream or whipped cream.
7. To make Citrus Extract: Combine the extracts in a small bottle with a lid and shake it gently. Add a label and keep the bottle in a cool, dark spot for up to 1 year. Refrigeration is not needed.
8. To make Vanilla Sugar: Split the bean lengthwise and scrape the seeds into the sugar. Let it sit for 2 weeks for the fullest flavor.