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.