Apple and Pear Custard Tart with Cornmeal Crust
Category:
By Jesse Griffiths
Photography by Jenna Noel
Easy
Email
PrintIngredients
For 1 Person(s)
Recipe
- 1 cups flour
- 2/3 cups Lamb’s fine cornmeal
- 1 pinches salt
- 1/4 cups sugar
- 1/2 cups cold butter
- 2 tablespoons cold milk
- 2 tablespoons butter
- 1 pounds apples, peeled, cored and sliced thickly
- 1 pounds pears, peeled, cored and sliced thickly
- 1/4 cups sugar
- 6 eggs, beaten
- 1 cups milk or half-and-half
- 1/4 cups local honey
- 1/2 teaspoons dried ginger
- 1/2 teaspoons cinnamon
- 1 pinches salt
Apple and Pear Custard Tart with Cornmeal Crust Directions
- 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.
|
|
|