Strawberry Orange Cornmeal Tarts with Pastry Lids

Steps

1. Have two 8-inch (20 cm) tart or pie pans ready and line a baking sheet with foil.
2. For the dough, whisk the flour, cornmeal, 100 g of the sugar (dough portion), the salt, the baking powder and the lemon zest in a large bowl.
3. Beat 2 of the eggs (100 g) in a small bowl; set the third egg aside for the glaze. Stir the melted butter and the 2 beaten eggs into the flour mixture until a soft dough forms.
4. Divide the dough into thirds. Press one third evenly over the bottom and up the sides of each pan (two thirds used in total).
5. Roll the remaining third between two sheets of parchment and cut it in half; roll each half into a 9-inch (23 cm) round for the lids. Chill the lined pans and the lids for 30 minutes.
6. Preheat the oven to 375°F (190°C) with a rack in the lower third.
7. For the filling, toss the strawberries and orange with the remaining 120 g of sugar, the cornstarch, the orange juice and the vanilla in a bowl. Let stand 10 minutes.
8. Divide the filling between the lined pans, mounding it slightly in the center.
9. Lay a lid over each tart, press the edges onto the crust to seal, and cut four small vents in each lid.
10. Beat the reserved egg and brush it over both lids.
11. Set the tarts on the lined baking sheet and bake 50 to 55 minutes, until the lids are deep golden and the filling bubbles thickly through the vents; tent with foil if the edges brown too fast.
12. Cool the tarts on a rack for at least 3 hours so the filling sets, then cut each into 6 slices.