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Apple-Pear Tart with Cornmeal Crust

A home-style Apple-Pear Tart with Cornmeal Crust made with Unbleached All Purpose Flour, Granulated Sugar, Salt, Cold Unsalted Butter, and Plus Tbs Heavy Cream Or Half And Half. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 10 1/2 cup
• 1/4 cup
• 1/2 tsp
• 1/2 cup
• 1/3 cup
• 2 tbsp
• 1 tsp
• 1/4 cup
• 1/4 cup
• 1/4 tsp

Method (preview)

1. 1

   To make pastry: Combine cornmeal, flour, sugar and salt in food processor fitted with steel blade.

2. 2

   Use sharp knife to cut butter into thin slices while still cold, then lay butter on top of dry ingredients in food processor.

3. 3

   Pulse several times until butter is evenly distributed and mixture resembles coarse meal.

4. 4

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

5. 5

   Remove dough from food processor and press together into one mass.

6. 6

   Form each into ball, and flatten each ball into thick disk.

7. 7

   Place each disk between 2 sheets of wax paper, and roll until about 1/8 inch thick.

8. 8

   Cut smaller circle into strips about 1/2 inch wide.

9. 9

   To make filling: Slice apples and pear thinly.

10. 10

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

11. 11

    Combine cornstarch, cinnamon, nutmeg, sugars and salt in bowl, sprinkle onto fruit and toss to coat.

12. 12

    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.

13. 13

    Cool at least 15 minutes before slicing tart.

14. 14

    Serve warm or at room temperature.