Recipe courtesy of Alton Brown
Show: Good Eats
Total:
1 hr 55 min
Active:
45 min
Yield:
1 tart
Level:
Easy
Total:
1 hr 55 min
Active:
45 min
Yield:
1 tart
Level:
Easy

Ingredients

For the dough:
  • 2 1/2 cups flour
  • 1/2 cup stone ground cornmeal
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 8 ounces (2 sticks) unsalted butter, divided, diced
  • 3 tablespoons apple juice concentrate
  • 2 tablespoons cold water
For the filling:
  • 2 Anjou pears, peeled, cored, and thinly sliced
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons sugar
  • 1 pinch grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1 cup blueberries
  • 1 teaspoon flour
  • 1 1/2 cups pound cake, cubed
  • 1 egg beaten with 1 tablespoon water
  • 1/2 teaspoon sugar

Directions

Watch how to make this recipe.

Heat oven to 400 degrees F. In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine. Place dry ingredients in a mixing bowl and put the bowl into the refrigerator. Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature. In a food processor, add the 1/2 stick of butter to the flour mixture. Pulse until the fat completely disappears. Add the remaining 1 1/2 sticks butter in separate batches. Pulse until flour mixture resembles the size of a pea. 

Combine the apple juice concentrate and the cold water. Using a spray bottle, spritz the dough with the apple juice mixture while folding the mixture with a spatula. After about three tablespoons of the liquid, check the dough for consistency. It should hold together when compressed but remain relatively dry to the touch. If it does not bind, add a little more water. Remove from the processor and form the dough into a ball. Wrap the dough in wax paper or parchment paper and rest in refrigerator for 20 minutes. 

Heat a cast iron skillet over medium heat. Add pears to the pan and toss for 2 minutes. Add the balsamic vinegar and continue to toss for 30 seconds. Add sugar and cook until the pears have softened. Add the nutmeg, cinnamon, and the butter and melt slowly. Fold in the blueberries. Remove from heat. Sprinkle on the flour and combine well. Allow to cool to room temperature. 

Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk. Transfer to a baking sheet. Place cubed pound cake in the middle of the dough, leaving a 3-inch margin of crust on all sides. Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter. Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart. Brush the tart with the egg wash and sprinkle the crust with the sugar. 

Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown. 

Remove from the sheet pan immediately and cool on pie rack.

IDEAS YOU'LL LOVE

Peanut Butter Pie

Recipe courtesy of Jim Shirley

Sour Cherry Pear Pie

Recipe courtesy of Pies 'n' Thighs

Fig, Pear, Raspberry Pie

Apple and Pear Streusel Pie

Recipe courtesy of Julia Moskin

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here