Pear Tart with Cornmeal Crust

Jo Zimny


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


★★★★☆ 2 votes

30 Min
40 Min


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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


ripe organic pears
1/2 c
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

How to Make Pear Tart with Cornmeal 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.
  • 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!

Printable Recipe Card

About Pear Tart with Cornmeal Crust

Course/Dish: Fruit Desserts

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