Pear Tart with Cornmeal Crust

Jo Zimny

By
@EmilyJo

Make sure your pears are ripe when you make this. The flavor was really nice and the cornmeal crust different. An unusual dessert.


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Rating:
★★★★☆ 2 votes
Comments:
Serves:
8-10
Prep:
30 Min
Cook:
40 Min

Ingredients

CRUST:

1/2 c
fine cornmeal
1/2 c
whole wheat pastry flour
1/4 c
slivered almonds
2 Tbsp
date sugar
1/4 tsp
sea salt
4 Tbsp
cold butter, unsalted
1/4 c
cold non fat milk

FILLING:

4
ripe organic pears
2
eggs
1/2 c
honey
2 Tbsp
low fat milk
1 Tbsp
unsalted butter, melted
1 tsp
vanilla extract
1/4 tsp
ground nutmeg
3 Tbsp
all purpose flour
1/4 c
apricot jam, heated

Step-By-Step

1FOR THE CRUST:
2In a food processor, combine the cornmeal, flour, date sugar and salt and process until fine crumbs form.
3Add butter and pulse until mixture resembles small peas. Add milk and process just until a dough ball forms.
4Press into a 9 inch tart pan with a removable bottom.
Refrigerate until set.
5FOR THE FILLING:
6Preheat oven to 425'F
7Peel, halve and core the pears. Place pears cut side down on a cutting board. Using a sharp knife score the pears horizontally across each pear 1/8 inch deep and 1/4 inch apart. Do not cut right through the pear. Arrange 7 pear halves on the prepared crust with the narrow end pointing toward the center.
8Cut a circle from the remaining pear half and place in the pie's center (eat any left over pear)
9In a medium bowl, beat eggs until pale and thickened, about 6-8 minutes. Add the honey, milk, melted butter, vanilla, nutmeg and flour. Blend well.
10Pour the mixture over the pears.
Bake 10-15 minutes, then reduce heat to 400'F and bake for another 20-25 minutes or until set and golden brown. Remove to a cooling rack.
11Heat the apricot jam up and melt, brush over the tart. Cool completely before removing and slicing.
12Enjoy!

About this Recipe

Course/Dish: Fruit Desserts