Pear and Polenta Tart

For the crust:

3/4 Cup cornmeal

2/3 Cup sugar

1 stick plus 2 Tablespoons butter, softened

3/4 Cup flour plus extra

2 Tablespoons ground almonds (use the mini ciusinart or a coffee grinder)

zest of 1 lemon

2 eggs

pinch of salt

For the filling:

4 Tablespoons butter

4 Tablespoons sugar

5 Bosc pears, peeled cored and cut into wedges.

2 amaretti cookies, finely ground

Prepare the crust: In a large bowl combine all the ingredients for the crust, mix until a dough forms adding more flour or water if too wet or too dry. Wrap in a plastic wrap, shape in a disk and refrigerate 45 minutes. ( I use a food processor, which means; blend the dry ingredients, add the very cold butter cut into pieces, process then add the eggs and lemon. This made a rather wet but workable dough, I kneaded in a little flour and refrigerated the wrapped disk.)

Preheat the oven to 350°.

Prepare the filling:In a large skillet, melt the butter over medium heat. Add the sugar and pers and sauté until the pears soften, about 6-8 minutes.

Roll out the dough to 1/4 inch thick and use it to line a buttered 9-inch fluted tart pan (I used a fluted tart pan with a removable bottom, un-buttered and it worked very well) Cut off the excess dough and reserve for the lattice. Sprinkle the dough with the ground cookies and top with the pears. Roll out the scraps and make a lattice.

Place the tart in the oven and bake for 45 minutes. Cover the top with foil if it browns too quickly. SERVES 6