pear tart with cornmeal crust

How To Make pear tart with cornmeal crust

• 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!
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