Apple-Pear Tart with Cornmeal Crust

Apple-Pear Tart with Cornmeal Crust Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

The Apple-Pear Tart with Cornmeal Crust is a delightful dessert that combines the sweet and tart flavors of apples and pears with a unique, crumbly cornmeal crust. This recipe is perfect for those who appreciate the classic fruit tart but are looking for a twist on the traditional pastry crust. The addition of cornmeal adds a wonderful texture and flavor that complements the fruit filling beautifully. Whether you're an experienced baker or new to the kitchen, this recipe is straightforward and sure to impress your guests.

History

The concept of fruit tarts dates back to the Middle Ages, evolving from the fruit pies that were popular in Europe. The addition of cornmeal to the crust is a more modern adaptation, inspired by the American South's tradition of using cornmeal in baking. This recipe brings together the old-world charm of fruit tarts with the rustic, hearty flavor of cornmeal, creating a dessert that is both familiar and novel.

Ingredients

Pastry
0.5 cup fine cornmeal
2.5 cup unbleached all-purpose flour
0.25 cup granulated sugar
0.5 tsp salt
0.5 cup (1 stick) cold unsalted butter
1 extra-large egg
0.33 cup plus 1 tbsp heavy cream or half-and-half
Filling
2 red apples
1 green apple, preferably Granny Smith
1 pear, preferably Bosc or Anjou
2 tbsp fresh lemon juice
1 tbsp grated lemon zest
1 tbsp cornstarch
1 tsp cinnamon
0.25 tsp nutmeg
0.25 cup brown sugar
0.25 cup granulated sugar
0.25 tsp salt
0.5 cup fresh or frozen cranberries, or more as desired

How to prepare

To make pastry

Combine cornmeal, flour, sugar, and salt in a food processor fitted with a steel blade.
Use a sharp knife to cut cold butter into thin slices, then lay the butter on top of the dry ingredients in the food processor.
Pulse several times until the butter is evenly distributed and the mixture resembles coarse meal.
Add the egg and pulse once or twice until just incorporated, then pulse in enough cream to bring the dough together.
Remove the dough from the food processor and press it together into one mass.
Divide the dough into 2 uneven pieces, about two-thirds and one-third.
Form each piece into a ball and flatten them into thick disks.
Place each disk between 2 sheets of wax paper and roll them out until they are about 0.13 inch thick.
Ease the larger circle into a 9- or 10-inch pie pan and trim the edges.
Cut the smaller circle into strips about 0.5 inch wide.
Preheat the oven to 375°F (191°C).

To make filling

Slice the apples and pears thinly.
Transfer them to a bowl and drizzle with lemon or lime juice, then toss with grated lemon zest.
Combine cornstarch, cinnamon, nutmeg, sugars, and salt in a bowl, then sprinkle the mixture onto the fruit and toss to coat.
Arrange the fruit in the crust so that the skins show, and sprinkle cranberries over the top.
Arrange the dough strips on top in a criss-cross pattern to form a lattice topping.
Place the filled tart on a baking tray and bake it in the lower half of the oven for about 40 minutes, or until it is light golden on top and around the edges.
Cool the tart for at least 15 minutes before slicing. Serve it warm or at room temperature.

Variations

1. For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend.
2. Consider adding a handful of chopped nuts, such as walnuts or pecans, to the filling for added texture.
3. Swap out the apples and pears for peaches or plums during the summer months for a seasonal variation.

Cooking Tips & Tricks

1. Ensure the butter is very cold before incorporating it into the flour mixture. This helps create a flaky crust.

2. When rolling out the dough, use wax paper to prevent sticking and ensure an even thickness.

3. Arrange the fruit slices tightly in the crust to prevent gaps that can cause the crust to become soggy.

4. Brushing the lattice crust with a bit of egg wash before baking will give it a beautiful golden color.

5. Let the tart cool before slicing to allow the filling to set, making it easier to serve.

Serving Suggestions

This tart is best served warm or at room temperature. For an extra indulgent treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of powdered sugar on top can also add a touch of elegance.

Cooking Techniques

The key technique in this recipe is creating a flaky pastry crust by cutting cold butter into the flour mixture. Another important technique is lattice work for the tart's top, which requires weaving strips of dough to create a beautiful pattern.

Ingredient Substitutions

1. If cornmeal is not available, polenta or fine-ground corn flour can be used as a substitute.

2. Maple syrup or honey can replace the granulated sugar in the filling for a different flavor profile.

3. For a dairy-free version, use a plant-based butter and a dairy-free milk alternative in the pastry.

Make Ahead Tips

The dough for the crust can be made up to two days in advance and stored in the refrigerator. The fruit filling can also be prepared a day ahead and kept chilled until ready to assemble and bake the tart.

Presentation Ideas

Serve slices of the tart on individual plates with a mint leaf for garnish. For a rustic presentation, serve the tart directly from the pie dish, allowing guests to admire the lattice work.

Pairing Recommendations

This tart pairs beautifully with a sweet dessert wine, such as a Moscato or a Riesling. For a non-alcoholic option, a sparkling apple cider complements the flavors of the tart wonderfully.

Storage and Reheating Instructions

Store any leftover tart covered in the refrigerator for up to three days. To reheat, place in a 350°F (175°C) oven for about 10 minutes, or until warmed through.

Nutrition Information

Calories per serving

A serving of this Apple-Pear Tart contains approximately 320 calories. The calories are primarily derived from the fats and carbohydrates in the recipe.

Carbohydrates

A single serving of this Apple-Pear Tart contains approximately 45 grams of carbohydrates. The majority of these carbs come from the all-purpose flour and fruits used in the recipe. The sugars in the recipe, both brown and granulated, also contribute to the carbohydrate content.

Fats

This tart contains about 14 grams of fat per serving, with the primary source being the unsalted butter used in the crust. The egg and half-and-half in the pastry also contribute a small amount of fat.

Proteins

Each serving of the tart provides around 3 grams of protein, coming mainly from the all-purpose flour and the egg in the pastry.

Vitamins and minerals

The fruits used in this tart, particularly apples and pears, are a good source of dietary fiber and vitamin C. The lemon juice and zest add a modest amount of vitamin C as well.

Alergens

This recipe contains common allergens such as gluten (from the all-purpose flour) and dairy (from the butter and half-and-half). It also contains egg. Those with sensitivities to these ingredients should take caution.

Summary

Overall, the Apple-Pear Tart with Cornmeal Crust is a moderately indulgent dessert. While it does contain sugar and fat, it also offers the nutritional benefits of fresh fruit, making it a delightful treat to enjoy in moderation.

Summary

The Apple-Pear Tart with Cornmeal Crust is a delightful twist on the classic fruit tart, offering a unique combination of flavors and textures. With its flaky cornmeal crust and sweet-tart filling, it's a perfect dessert for any occasion. Whether you stick to the original recipe or experiment with variations, this tart is sure to become a favorite.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a crisp autumn day, the leaves were turning vibrant shades of red and gold, and there was a hint of a chill in the air. I had just come back from the farmer's market with a bushel of fresh apples and pears, and I was in the mood to bake something delicious.

I poured myself a cup of tea and settled down at the kitchen table with a stack of old cookbooks. I loved flipping through the pages, each one filled with handwritten notes and splattered with remnants of past culinary adventures. As I perused the pages, one recipe caught my eye - an Apple-Pear Tart with Cornmeal Crust.

The combination of sweet apples and juicy pears, nestled in a buttery cornmeal crust, sounded absolutely divine. I had never made a tart quite like this before, but I was eager to give it a try. I read through the ingredients list and instructions carefully, mentally noting the tweaks and adjustments I would make to suit my own tastes.

The next morning, I woke up early and set to work in the kitchen. I peeled and sliced the apples and pears, tossing them in a mixture of cinnamon, sugar, and a splash of lemon juice. The scent of warm spices filled the air as I rolled out the cornmeal crust, pressing it into a tart pan and filling it with the fruit mixture.

As the tart baked in the oven, the kitchen filled with the tantalizing aroma of caramelized fruit and buttery crust. I watched through the oven door as the crust turned a golden brown and the fruit bubbled and caramelized. When the tart was finally done, I pulled it out of the oven and let it cool on the counter, the scent of cinnamon and apples wafting through the house.

I couldn't resist cutting into the tart while it was still warm. The crust was crisp and crumbly, with a subtle crunch from the cornmeal. The filling was sweet and tart, with the flavors of apples and pears mingling perfectly. I took a bite and closed my eyes, savoring the taste of autumn in every bite.

I shared the tart with my family later that evening, and it was met with rave reviews. My husband declared it the best dessert I had ever made, and my grandchildren begged for seconds. I was thrilled that my experiment had turned out so well, and I knew that this recipe would become a staple in my repertoire.

Over the years, I have made this Apple-Pear Tart with Cornmeal Crust countless times. It has become a beloved family tradition, a dessert that is always requested for special occasions and holidays. Each time I make it, I am transported back to that crisp autumn day when I first discovered the recipe, and I am filled with a sense of gratitude for the joy that cooking and sharing good food brings to my life.

I have collected many recipes over the years, from friends and family, from cookbooks and magazines, even from the occasional cooking show on television. But the recipe for this Apple-Pear Tart with Cornmeal Crust will always hold a special place in my heart. It is a reminder of the simple pleasures of baking, of the joy of sharing delicious food with the ones you love, and of the endless possibilities that come from a little bit of creativity and a lot of heart.