Apple and Pear Custard Tart with Cornmeal Crust

Desserts, Baked Goods
September, October, November

By Jesse Griffiths
Photography by Jenna Noel


Apple and Pear Custard Tart with Cornmeal Crust


For 1 Person(s)


  • 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

  1. 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.
  2. 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.
  3. 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.
  4. In a bowl, combine beaten eggs, milk, honey, ginger, cinnamon and salt.
  5. Arrange apples and pears over crust and pour custard over fruit.
  6. Bake the tart for 20–30 minutes, or until the custard is set and beginning to brown.
  7. Chill overnight in the refrigerator. Serve with unsweetened whipped cream.