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.
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).
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.
Heat jam until melted. Brush over top of hot tart. Cool and remove pan sides before slicing.
Pear Tart with Cornmeal Crust
Amount Per Serving
% Daily Value*
Total Carbohydrates 52g17%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.