Apple-Pear Tart with Cornmeal Crust

Apple-Pear Tart with Cornmeal Crust is a dessert that serves 8. One portion of this dish contains roughly 7g of protein, 17g of fat, and a total of 430 calories. For 89 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A few people made this recipe, and 13 would say it hit the spot. Head to the store and pick up pear, green apple, lemon zest, and a few other things to make it today. It is brought to you by Vegetarian Times. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 24%. If you like this recipe, take a look at these similar recipes: Port-Glazed Pear Tart with Rosemary-Cornmeal Crust, Smoked Salmon Crème Fraîche Tart With a Cornmeal Millet Crust From 'Whole-Grain Mornings, and Pressed-Crust Pear Tart.

Servings: 8

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Ingredients:

¼ cup brown sugar

1 tsp. cinnamon

½ cup fine cornmeal

1 Tbs. cornstarch

½ cup fresh or frozen cranberries, or more as desired

1 extra-large egg

¼ cup granulated sugar

1 green apple, preferably Granny Smith

1/3 cup plus 1 Tbs. heavy cream or half-and-half

2 Tbs. fresh lemon juice

1 Tbs. grated lemon zest

¼ tsp. nutmeg

1 pear, preferably Bosc or Anjou

2 red apples

¼ tsp. salt

½ tsp salt

2½ cups unbleached all-purpose flour

½ cup (1 stick) cold unsalted butter

Equipment:

food processor

knife

wax paper

pie form

oven

bowl

baking pan

Cooking instruction summary:

To make pastry: Combine cornmeal, flour, sugar and salt in food processor fitted with steel blade. Use sharp knife to cut butter into thin slices while still cold, then lay butter on top of dry ingredients in food processor. Pulse several times until butter is evenly distributed and mixture resembles coarse meal. Add egg and pulse once or twice until just incorporated, then pulse in enough cream to bring dough together. Remove dough from food processor and press together into one mass.Divide dough into 2 uneven pieces, about two-thirds and one-third. Form each into ball, and flatten each ball into thick disk. Place each disk between 2 sheets of wax paper, and roll until about 1/8 inch thick. Ease larger circle into 9- or 10-inch pie pan and trim edges. Cut smaller circle into strips about 1/2 inch wide.Preheat oven to 375F.To make filling: Slice apples and pear thinly. Transfer to bowl and drizzle with lemon or lime juice and toss with grated lemon zest. Combine cornstarch, cinnamon, nutmeg, sugars and salt in bowl, sprinkle onto fruit and toss to coat.Arrange fruit in crust so skins show, and sprinkle cranberries over top. Arrange dough strips on top in criss-cross pattern to form lattice topping.Place filled tart on baking tray and bake in lower half of oven about 40 minutes, or until light golden on top and around edges. Cool at least 15 minutes before slicing tart. Serve warm or at room temperature.

 

Step by step:

To make pastry

1. Combine cornmeal, flour, sugar and salt in food processor fitted with steel blade. Use sharp knife to cut butter into thin slices while still cold, then lay butter on top of dry ingredients in food processor. Pulse several times until butter is evenly distributed and mixture resembles coarse meal.

2. Add egg and pulse once or twice until just incorporated, then pulse in enough cream to bring dough together.

3. Remove dough from food processor and press together into one mass.Divide dough into 2 uneven pieces, about two-thirds and one-third. Form each into ball, and flatten each ball into thick disk.

4. Place each disk between 2 sheets of wax paper, and roll until about 1/8 inch thick. Ease larger circle into 9- or 10-inch pie pan and trim edges.

5. Cut smaller circle into strips about 1/2 inch wide.Preheat oven to 375F.To make filling: Slice apples and pear thinly.

6. Transfer to bowl and drizzle with lemon or lime juice and toss with grated lemon zest.

7. Combine cornstarch, cinnamon, nutmeg, sugars and salt in bowl, sprinkle onto fruit and toss to coat.Arrange fruit in crust so skins show, and sprinkle cranberries over top. Arrange dough strips on top in criss-cross pattern to form lattice topping.

8. Place filled tart on baking tray and bake in lower half of oven about 40 minutes, or until light golden on top and around edges. Cool at least 15 minutes before slicing tart.

9. Serve warm or at room temperature.


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