Caramelized Pear Tart with Cornmeal Crust Recipe

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Caramelized Pear Tart with Cornmeal Crust
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Ingredients
9
Count
Nutrition
757
Calories
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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 stick (1/2 cup) cold unsalted butter
  • 4 to 5 tbsp ice water
  • 5 firm-ripe anjou pears (about 2 1/2 lb)
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 cup sugar

Directions:

  1. Make dough: In a bowl whisk together flour, cornmeal, sugar, and salt. Cut butter into 1/2-inch cubes and add to flour mixture. With your fingertips or a pastry blender blend in butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Drizzle 4 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 teaspoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
  2. Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
  3. Preheat oven to 400°F.
  4. Make caramelized pears: Peel pears and halve lengthwise. Cut each half into 3 wedges and core. In a 10-inch cast-iron skillet melt butter over moderate heat and stir in sugar. Cook mixture, stirring frequently, until sugar is dissolved and mixture is golden, about 6 minutes. Remove skillet from heat and let mixture stand until it begins to firm up, about 3 minutes. Arrange pears, rounded sides down, as close together as possible in 2 concentric circles in skillet.
  5. On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and cut out an 11-inch round. Drape round over pears, tucking edge around pears, and with a fork prick dough in several places. Bake tart in middle of oven until pastry is golden and cooked through, 40 to 45 minutes. Cool tart in skillet on a rack 15 minutes.
  6. Invert a rimmed serving plate slightly larger than skillet over skillet and, wearing oven mitts and keeping plate firmly pressed against skillet, invert tart onto plate. Arrange any loose pears on tart and spoon sauce from plate onto tart. Serve tart warm or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 757.39 Kcal (3171 kJ)
Calories from fat 420.18 Kcal
% Daily Value*
Total Fat 46.69g 72%
Cholesterol 122.26mg 41%
Sodium 212.17mg 9%
Potassium 101mg 2%
Total Carbs 83.76g 28%
Sugars 40.27g 161%
Dietary Fiber 9.33g 37%
Protein 6.64g 13%
Vitamin C 7.7mg 13%
Vitamin A 0.6mg 19%
Iron 0.7mg 4%
Calcium 57.6mg 6%
Amount Per 100 g
Calories 235.73 Kcal (987 kJ)
Calories from fat 130.78 Kcal
% Daily Value*
Total Fat 14.53g 72%
Cholesterol 38.05mg 41%
Sodium 66.04mg 9%
Potassium 31.44mg 2%
Total Carbs 26.07g 28%
Sugars 12.54g 161%
Dietary Fiber 2.9g 37%
Protein 2.07g 13%
Vitamin C 2.4mg 13%
Vitamin A 0.2mg 19%
Iron 0.2mg 4%
Calcium 17.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.2
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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