Pear Tart with Cornmeal Crust
  • 1/2cup fine cornmeal
  • 1/2cup whole-wheat pastry flour
  • 1/4cup slivered almonds
  • 2tablespoons date sugar
  • 1/4teaspoon sea salt
  • 4tablespoons cold unsalted butter
  • 1/4cup cold nonfat milk
  • 4 small, ripe pearsAnjou, Bosc, or Bartlett
  • 2 eggs
  • 1/2cup honey
  • 2tablespoons low-fat (1 percent) milk
  • 1tablespoon unsalted butter, melted
  • 1teaspoon vanilla extract
  • 1/4teaspoon ground nutmeg
  • 3tablespoons unbleached all-purpose flour
  • 1/4cup 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.
Recipe Notes
Nutrition Facts
Pear Tart with Cornmeal Crust
Amount Per Serving
Calories 319
% Daily Value*
Cholesterol 73mg 24%
Sodium 94mg 4%
Total Carbohydrates 52g 17%
Dietary Fiber 4g 16%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 319 cal, 31% fat cal, 11g fat, 5g sat fat, 73mg chol, 5g protein, 52g carb, 4g fiber, 94mg sodium