Richard Sax

Cornmeal Pear Tart with Frangipane

Preparation info

  • Makes one 9 inch tart; serves about

    8

    • Difficulty

      Easy

Appears in

top 1000Classic Home Desserts

Classic Home Desserts

By Richard Sax

Published 1994

  • About

The crust of this tart is made slightly crunchy with cornmeal and filled with pears cradled in a layer of almond and macaroon frangipane. The dough is based on a recipe from Joyce Goldstein, chef-owner of Square One restaurant in San Francisco.

Ingredients

Cornmeal Tart Dough

  • 1 cup all-purpose flour
  • ⅔ cup sieved cornmeal
  • ½

Method

  1. CORNMEAL TART DOUGH: In a food processor or bowl, combine the flour, cornmeal, sugar, lemon zest and salt. Add the butter and pulse or cut in until the mixture resembles coarse meal.
  2. In a cup, combine the egg yolks, honey and vanilla. Slowly add the liquids to the flour, pulsing or mixing with a fork until the mixture forms a cohesive dough. Gather the d