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Apple-Pear Tart with Cornmeal Crust

Make Apple-Pear Tart with Cornmeal Crust at home with Fine Cornmeal, Unbleached All Purpose Flour, Granulated Sugar, Salt, and Cold Unsalted Butter. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingrédients

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

Méthode (aperçu)

1. 1

   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

   Divide dough into 2 uneven pieces, about two-thirds and one-third.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Preheat oven to 375F.

11. 11

    To make filling: Slice apples and pear thinly. Transfer to bowl and drizzle with lemon or lime juice and toss with grated lemon zest.

12. 12

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

13. 13

    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.

14. 14

    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.

15. 15

    Cool at least 15 minutes before slicing tart.

16. 16

    Serve warm or at room temperature.

17. 17

    Champagne. Pop open a bottle of Mo�t & Chandon White Star.

18. 18

    CARB.; 80 MG CHOL; 240 MG SOD.; 5 G FIBER.

19. 19

    NOTES: This rustic fruit tart, with cornmeal-based crust and lattice top, looks like dessert but is a perfect breakfast pastry.

20. 20

    Katzen's Sunlight Caf�.