Name: Cornmeal Pear Tart with Frangipane
Yield: Makes one 9-inch tart; serves about 8
Ingredients: 1 teaspoon pure vanilla extract; ½ teaspoon salt; ½ cup plus 2 tablespoons (1¼ sticks) cold unsalted butter, cut into pieces; ½ cup (1 stick) unsalted butter, softened; 2 tablespoons all-purpose flour; ½ cup (about 1 ounce) amaretti (crisp Italian macaroons); ¾ cup (4½-5 ounces) almonds, with or without skins; 2 tablespoons dry white wine or water; 1½ teaspoons grated lemon zest; 1 cup all-purpose flour; 2 large eggs; 4 firm-ripe Bosc pears, peeled, halved and cored; Fresh lemon juice; 2 tablespoons pear eau-de-vie (pear brandy) or other liqueur; 1 tablespoon honey; 2 large egg yolks; 1 large egg, beaten; Sugar, for sprinkling; 1 tablespoon pure vanilla extract; ½ cup sugar; ⅔ cup sieved cornmeal

Preparation info

Makes one 9 inch tart; serves about
8

Difficulty
Easy

Appears in

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

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.
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