Port-Glazed Pear Tart With Rosemary-Cornmeal Crust
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/2 cup yellow cornmeal
- 1/2 cup plus 2 tablespoons sugar, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon finely chopped fresh rosemary
- 1/3 cup olive oil
- Cooking spray
- 1 cup port wine
- 3/4 cup water
- 1 (2-inch) strip lemon rind
- 3 small peeled Bosc pears, cored and halved lengthwise
- 3/4 cup 1% low-fat milk, divided
- 4 teaspoons cornstarch
- 1 large egg yolk
- 1/2 cup part-skim ricotta cheese
- 1/3 cup plain 2% reduced-fat Greek yogurt
- 1 teaspoon grated lemon rind
- 1/2 teaspoon vanilla extract
- Preheat oven to 375u0b0.
- Weigh or lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, 1/4 cup sugar, 1/4 teaspoon salt, and rosemary in the bowl of a food processor; pulse 2 times to combine. With processor on, slowly add oil through food chute; process until crumbly. Press cornmeal mixture into bottom and up sides of a 9-inch round fluted removable-bottom tart pan coated with cooking spray. Chill 10 minutes. Line bottom of dough with a piece of foil coated with cooking spray; arrange pie weights or dried beans on foil. Bake at 375u0b0 for 20 minutes. Remove weights and foil; cool on a wire rack.
- Combine 1/4 cup sugar, port, 3/4 cup water, and lemon rind strip in a medium saucepan, stirring with a whisk. Add pears; bring to a boil. Cover, reduce heat, and simmer 9 minutes or until pears are tender when pierced with a knife. Remove pears with a slotted spoon; cool slightly. Cut lengthwise into wedges. Increase heat to high. Bring port mixture to a boil; cook 6 minutes or until reduced to 1/4 cup. Discard lemon rind strip.
- Combine remaining 2 tablespoons sugar, remaining 1/4 teaspoon salt, 1/4 cup milk, cornstarch, and yolk in a small saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring frequently. Stir in remaining 1/2 cup milk; cook 1 minute, stirring constantly. Remove pan from heat; stir in ricotta, yogurt, 1 teaspoon grated rind, and vanilla. Cover and chill at least 1 hour.
- Spread ricotta mixture evenly over bottom of crust. Arrange pear wedges over ricotta mixture. Drizzle with port mixture.
flour, yellow cornmeal, sugar, salt, fresh rosemary, olive oil, cooking spray, port wine, water, lemon rind, milk, cornstarch, egg yolk, ricotta cheese, yogurt, lemon rind, vanilla
Taken from www.myrecipes.com/recipe/port-glazed-pear-tart (may not work)