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Pear Tart with Cornmeal Crust Recipe

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This recipe for Pear Tart with Cornmeal Crust, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyntha Nelson
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1/2 C fine Cornmeal
1/2 C Whole-Wheat Pastry Flour
1/4 C Slivered Almonds
2 T Date Sugar or Brown Sugar
1/4 tsp Salt
4 T cold unsalted Butter
1/4 C cold nonfat Milk
Filling:

4 sm, Ripe Pears (Anjou, Bosc,or Bartlett)
2 Eggs
1/2 C Honey
2 T lo-fat Milk
1 T unsalted Butter, melted
1 T Vanilla Extract
1/4 tsp Nutmeg
3 T All-purpose Flour
1/4 C Apricot Jam

Directions:
Directions:
In a food processor, combine cornmeal, flour, almonds, sugar,and salt, and process until fine crumbs form. Add butter and pulse until mixture resembles small peas. Add milk and process just until dough forms into a ball. Press into a 9-inch tart pan with a removable bottom ( I got by with one without removable bottom). Refrigerate. Preheat oven to 425. Peer, halve, and core pears. Place pears, cut side down, on a cutting board. Evenly score lines horizontally across each pear half, about 1/8 inch deep and 1/4 inch apart. do not cut through pear. Arrange seven of the pear halves in the crust, with the narrow ends pointing toward the center. Cut a circle from the remaining pear and place in the pie's center. In a medium bowl, beat eggs until pale and thick. Add honey,milk, melted butter, vanilla, nutmeg, and flour, and blend well. Pour over pears. Bake for 10-15 minutes, then reduce heat to 400 and bake for another 20-25 minutes or until set and golden brown. Remove to a rack. Heat jam until melted. Brush over top of hot tart. Cool and remove pan sides ( if removable bottom) before slicing

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
About 1and 1/2 hours
Personal Notes:
Personal Notes:
319 calories per serving - that's good for a dessert.
A very pretty dessert, especially when one can remove it from tart pan.

 

 

 

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