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pear tart with cornmeal crust

(2 ratings)
Recipe by
Jo Zimny
Ithaca, NY

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

(2 ratings)
yield 8 -10
prep time 30 Min
cook time 40 Min

Ingredients For pear tart with cornmeal crust

  • 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
  • 4
    ripe organic pears
  • 2
  • 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

  • 1
  • 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
  • 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

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