Apple and Pear Custard Tart with Cornmeal Crust
Ingredients
1 c. flour
2/3 c. Lamb’s fine cornmeal
Pinch of salt
¼ c. sugar
½ c. cold butter
2 T. cold milk
Filling:
2 T. butter
1 lb. apples, peeled, cored and sliced thickly
1 lb. pears, peeled, cored and sliced thickly
¼ c. sugar
6 eggs, beaten
1 c. milk or half-and-half
¼ c. local honey
½ t. dried ginger
½ t. cinnamon
Pinch of salt
Methods/steps
Crust: Preheat oven to 350°. In large bowl, mix flour, cornmeal, salt and sugar, then grate in butter with a cheese grater. Add milk and mix until dough starts to come together but is still crumbly. Press dough into a 10” pie plate and freeze for 30 minutes. Bake dough for 20–25 minutes, until it is dry and starting to brown at edges. Remove from oven.
Filling: Heat butter in a large sauté pan and add apples, pears and sugar. Cook over medium heat for 10 minutes, stirring often, until fruit begins to brown. Set aside. In a bowl, combine beaten eggs, milk, honey, ginger, cinnamon and salt. Arrange apples and pears over crust and pour custard over fruit. Bake the tart for 20–30 minutes, or until the custard is set and beginning to brown. Chill overnight in the refrigerator. Serve with unsweetened whipped cream.
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