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:

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

Directions Step-By-Step

1
FOR THE CRUST:
2
In a food processor, combine the cornmeal, flour, date sugar and salt and process until fine crumbs form.
3
Add butter and pulse until mixture resembles small peas. Add milk and process just until a dough ball forms.
4
Press into a 9 inch tart pan with a removable bottom.
Refrigerate until set.
5
FOR THE FILLING:
6
Preheat oven to 425'F
7
Peel, 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.
8
Cut a circle from the remaining pear half and place in the pie's center (eat any left over pear)
9
In 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.
10
Pour 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.
11
Heat the apricot jam up and melt, brush over the tart. Cool completely before removing and slicing.
12
Enjoy!

About this Recipe

Course/Dish: Fruit Desserts