An elegant dessert tart
with a polenta and almond crust topped with sweet cherries and
caramelized pears, garnished with a dollop of creme fraiche.
Almond-Polenta
Tart with Caramelized Pears and Cherries
- Almond-Polenta Tart:
- 3/4 cup (1 1/2 sticks)
unsalted butter
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup unbleached all-purpose
flour
- 1/2 cup polenta or finely
ground cornmeal
- 1/2 cup sliced almonds,
plus more for garnish
-
- Caramelized Fruit:
- 4 firm red pears
- 1 teaspoon fresh lemon
juice
- 1/2 cup sugar
- 1 cup canned sweet cherries,
well drained
- 1 1/2 cups creme fraiche
or sour cream for garnish
- Preheat oven to 350°F
(175°C). Grease and flour an 11-inch tart pan with a
removable bottom.
- For Almond-Polenta Tart:
Cream together butter, powdered sugar, vanilla and salt with
an electric mixer until light and fluffy. Add flour and polenta,
and mix just until blended. Scrape dough into prepared pan.
- Use floured fingers to
press dough evenly into pan. Sprinkle center with almonds, and
press almonds into dough.
- Bake 35 to 45 minutes,
until golden brown. Let cool, and remove tart shell from pan.
- For Caramelized Fruit:
Peel pears, and cut each one into 12 wedges, discarding cores.
Toss pears in lemon juice. Place sugar in a large skillet, and
turn heat to high. Let sugar caramelize, supervising closely
and swirling pan occasionally for even color.
- When the caramel is deep
golden brown, add pears and cherries, and stir gently, coating
with caramel. Cool slightly.
- Cut into wedges and top
each piece with caramelized fruit, a dollop of creme fraiche
or sour cream and a sprinkle of almonds.
Makes 12 to 16 servings.
Recipe provided courtesy of www.nationalcherries.com and www.Almondboard.com,
through ECES, Inc., Electronic Color Editorial Services.
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