*  Exported from  MasterCook Mac  *
                   Apple-Pear Tart with Cornmeal Crust
 Recipe By     : Vegetarian Times, October 2002
 Serving Size  : 8    Preparation Time :0:00
 Categories    :
  Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
     1/2  cup           fine cornmeal
  10 1/2  cups          unbleached all-purpose flour
     1/4  cup           granulated sugar
     1/2  teaspoon      salt
     1/2  cup           cold unsalted butter -- (1 stick)
   1      extra large   egg
     1/3  cup           plus 1 Tbs. heavy cream or half-and-half
   2                    red apples
   1                    green apple (preferably Granny Smith)
   1                    pear (preferably Bosc or Anjou)
   2      tablespoons   fresh lemon juice
   1      tablespoon    grated lemon zest
   1      tablespoon    cornstarch
   1      teaspoon      cinnamon
     1/4  teaspoon      nutmeg
     1/4  cup           brown sugar
     1/4  cup           granulated sugar
     1/4  teaspoon      salt
     1/2  cup           fresh or frozen cranberries -- more as desired
 1. To make pastry: Combine cornmeal, flour, sugar and salt in food
 processor fitted with steel blade. Use sharp knife to cut butter into
 thin slices while still cold, then lay butter on top of dry
 ingredients in food processor. Pulse several times until butter is
 evenly distributed and mixture resembles coarse meal. Add egg and
 pulse once or twice until just incorporated, then pulse in enough
 cream to bring dough together. Remove dough from food processor and
 press together into one mass.
 2. Divide dough into 2 uneven pieces, about two-thirds and one-third.
 Form each into ball, and flatten each ball into thick disk. Place
 each disk between 2 sheets of wax paper, and roll until about 1/8
 inch thick. Ease larger circle into 9- or 10-inch pie pan and trim
 edges. Cut smaller circle into strips about 1/2 inch wide.
 3. Preheat oven to 375F.
 4. To make filling: Slice apples and pear thinly. Transfer to bowl
 and drizzle with lemon or lime juice and toss with grated lemon zest.
 Combine cornstarch, cinnamon, nutmeg, sugars and salt in bowl,
 sprinkle onto fruit and toss to coat.
 5. Arrange fruit in crust so skins show, and sprinkle cranberries
 over top. Arrange dough strips on top in criss-cross pattern to form
 lattice topping.
 6. Place filled tart on baking tray and bake in lower half of oven
 about 40 minutes, or until light golden on top and around edges. Cool
 at least 15 minutes before slicing tart. Serve warm or at room
 Wine Suggestions
 Beginning of the day, end of the day, beginning of the meal and end
 of the meal. All of these options suggest pouring and enjoying
 Champagne. Pop open a bottle of Moët & Chandon White Star.
 Yield: 1 10-inch tart
 PER serving: 430 CAL; 6 G PROT; 17 G TOTAL FAT ( 10 SAT. FAT) ; 65 G
 CARB.; 80 MG CHOL; 240 MG SOD.; 5 G FIBER.
 MC formatted by Jamie R 
                   - - - - - - - - - - - - - - - - - -
 Per serving (excluding unknown items): 122 Calories; 1g Fat (6%
 calories from fat); 1g Protein; 29g Carbohydrate; 27mg Cholesterol; 211mg Sodium
 NOTES : This rustic fruit tart, with cornmeal-based crust and lattice
 top, looks like dessert but is a perfect breakfast pastry. Good in
 winter made with a combination of tangy apples and sweet pears, it is
 also a winning dish in summertime with peaches and blackberries or
 blueberries. This tart tastes especially good with a dollop of crème
 fraîche on the side. For a fancier look, glaze the crust with an egg
 wash and a sprinkling of sugar before baking. Adapted from Mollie
 Katzen’s Sunlight Café.