Pear Tart with Cornmeal Crust Recipe from GourmetFoodPlaza.com

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Pear Tart with Cornmeal Crust
A glass of Sauternes or sweet Muscat would complement this custard filled pear tart
Makes 1 - 9 inch tart - serve at room temperature
1	zest of lemon
2 tbsp	lemon juice
1/2 cup	honey
2 1/2 cups	water
1/2 cup	dry white wine
1	cinnamon stick
2	cloves
1/2	vanilla bean
2	large ripe pears, peeled, halved, and cored
3	large eggs
3/4 cup	whipping cream
1/4 tsp	freshly grated nutmeg

	*Cornmeal Tart Dough*
1 cup	flour
1/3 cup	yellow cornmeal
2 tbsp	sugar
1/2 tsp	kosher salt
6 tbsp	chilled unsalted butter, cut in small pieces
1	large egg, beaten with 1 tbsp water

-	In a large pot combine lemon zest, lemon juice, honey, water, wine, cinnamon and cloves
-	With the tip of a small sharp knife, scrape vanilla seeds into liquid, then add bean to pot
-	Bring mixture to a simmer over moderate heat
-	Add pears and poach just until a knife can be slipped in and out easily (15 to 25 minutes depending on size and ripeness)
-	Cool in liquid

-	With your fingers, press Cornmeal Tart Dough into a 9 inch diameter tart tin, covering bottom and sides
-	Prick dough all over with a fork
-	Chill 45 minutes

	*Preheat oven to 375 F*
-	Cut each pear half in half lengthwise
-	Arrange pear nearly in tart shell, with one of the cut sides facing down
-	In a medium bowl whisk together eggs, cream, 1/4 cup of the pear poaching liquid, and nutmeg
-	Carefully pour mixture around and pour over pears
-	Bake until custard is firm to the touch and lightly browned (about 35 minutes)
-	Cool on rack

	*Cornmeal Tart Dough*
-	Prepare in a food processor
-	Place the 1 cup flour, cornmeal, sugar and salt in work bowl of processor
-	Process until mixed (about 3 seconds)
-	Add butter and process until blended (about 4 seconds)
-	Add egg-water mixture and process until dough barely forms a ball
-	Turn out onto a lightly floured surface

-	Turn out onto a lightly floured surface
-	Knead lightly to form a ball, sprinkling with up to 2 more tbsp flour if necessary
-	Pat into a square, cover with a plastic wrap, and refrigerate at least 1 hour or up to 1 day (if more than 2 hours, remove from refrigerator 20 minutes before pressing out)

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