 Pear Tart with Cornmeal Crust
October, 2005
Serves 8–10 / A pretty open-face tart gains new dimension with this crunchy, nutty crust. Look for date sugar, a potassium-rich sweetener made from dried dates, in bulk bins at natural foods stores.
Crust
1/2 cup fine cornmeal
1/2 cup whole-wheat pastry flour
1/4 cup slivered almonds
2 tablespoons date sugar
1/4 teaspoon sea salt
4 tablespoons cold unsalted butter
1/4 cup cold nonfat milk
Filling
4 small, ripe pears (Anjou, Bosc, or Bartlett)
2 eggs
1/2 cup honey
2 tablespoons low-fat (1 percent) milk
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3 tablespoons unbleached all-purpose flour
1/4 cup apricot jam
1. In a food processor, combine cornmeal, flour, almonds, date 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. Refrigerate.
2. Preheat oven to 425°. Peel, halve, and core pears. Place pears, cut side down, on a cutting board. Using a sharp knife, 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 end pointing toward the center. Cut a circle from the remaining pear half and place in the pie’s center (feel free to eat the rest of the pear).
3. In a medium bowl, beat eggs until pale and thick. Add honey, milk, melted butter, vanilla extract, 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.
4. Heat jam until melted. Brush over top of hot tart. Cool and remove pan sides before slicing.
PER SERVING: 319 cal, 31% fat cal, 11g fat, 5g sat fat, 73mg chol, 5g protein, 52g carb, 4g fiber, 94mg sodium |
