Pear Tart with Orange Mascarpone and Rosemary Crust

Ingredients

• 1/3 cup Bison Sour Cream
• 1-1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal (not stone-ground)
• 1 Tbsp sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cut into pieces
• 1-1/2 tsp finely chopped fresh rosemary
• 4 to 5 Tbsp ice water
• 1 cup mascarpone cheese
• 1/4 cup sugar
• 1-1/2 tsp finely grated fresh orange zest
• 1/8 tsp salt
• 2 Tbsp black currant jam
• 1 Tbsp honey
• 1-1/2 lbs fresh pear, skin on

Instructions

• Servings: 6
• Prep Time: 30m
• Cook Time: 35m
• Total Time: 1h 5m

Details

• Step 1: Preheat oven to 400°F.
• Step 2: To begin crust, combine flour, cornmeal, 1 Tbsp of sugar, and 1/4 tsp of salt in a food processor.
• Step 3: Add butter and rosemary and pulse until mixture becomes coarse meal with pea-sized lumps of butter.
• Step 4: Add 4 Tbsp of ice water and pulse until incorporated.
• Step 5: To make sure dough is combined correctly, gently squeeze dough mixture; if it doesn’t hold together, add 1/2 Tbsp of ice water at a time and pulse until mixture does hold.
• Step 6: After dough is combined, press evenly on bottom and sides of a 10-inch round fluted tart pan, 1 inch deep, with removable bottom. Smooth dough with metal spatula or back of spoon and trim dough flush with rim. Chill crust for 30 minutes until firm.
• Step 7: Bake crust in middle of oven for 25 minutes, or until center and edges are golden. After baking, cool in pan on rack.
• Step 8: To begin the tart, in a mixing bowl whisk Bison sour cream, mascarpone, 1/4 cup of sugar, zest, and 1/8 tsp of salt.
• Step 9: In a small saucepan, heat jam and honey over low heat, whisking for 4 minutes until jam is melted. Let glaze cool.
• Step 10: Remove side of tart pan and spread mascarpone cream mixture over crust.
• Step 11: Cut pears lengthwise into 1/4 inch-thick slices and arrange over mascarpone cream mixture.
• Step 12: Brush pears with honey glaze. Then serve and enjoy!