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Port-Glazed Pear Tart with Rosemary-Cornmeal Crust

Photo: Chris Court; Styling: Carla Gonzalez-Hart


Hands-on time 45 mins
Total time 1 hr, 50 mins

Serves 10 (serving size: 1 wedge)

The shortbread-like crust stands up well to a luscious ricotta filling that's topped with pretty port-stained pears. Larger pear wedges are stunning; you can also cut the pears into thin slices and arrange spokelike on top. Prepare the crust and pears up to 1 day ahead and refrigerate. Assemble just before serving.


  • 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

Nutrition Information

  • calories 288
  • fat 9.4 g
  • satfat 2 g
  • monofat 5.8 g
  • polyfat 1 g
  • protein 5 g
  • carbohydrate 42 g
  • fiber 2 g
  • cholesterol 24 mg
  • iron 1 mg
  • sodium 148 mg
  • calcium 73 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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 375° for 20 minutes. Remove weights and foil; cool on a wire rack.

  3. 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.

  4. 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.

  5. Spread ricotta mixture evenly over bottom of crust. Arrange pear wedges over ricotta mixture. Drizzle with port mixture.