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1
Heat oven to 400 degrees F.
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2
In a food processor, combine flour, cornmeal, sugar, and salt.
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3
Pulse to combine.
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4
Place dry ingredients in a mixing bowl and put the bowl into the refrigerator.
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5
Remove= stick of butter from the refrigerator and allow it to come to room temperature.
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6
In a food processor, add the= stick of butter to the flour mixture.
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7
Pulse until the fat completely disappears.
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8
Add the remaining chilled butter in separate batches.
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9
Pulse until flour mixture resembles the size of a pea.
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10
Combine the apple juice concentrate and the cold water.
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11
Using a spray bottle, spritz the dough with the apple juice mixture while folding the mixture with a spatula.
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12
After about three tablespoons of the liquid, check the dough for consistency.
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13
It should hold together when compressed but remain relatively dry to the touch.
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14
If it does not bind, add a little more water.
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15
Remove from the processor and form the dough into a ball.
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16
Wrap the dough in wax paper or parchment paper and rest in refrigerator for 20 minutes.
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17
Heat a cast iron skillet over medium heat.
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18
Add pears to the pan and toss for 2 minutes.
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19
Add the balsamic vinegar and continue to toss for 30 seconds.
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20
Add sugar and cook until the pears have softened.
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21
Add the nutmeg, cinnamon, and the butter and melt slowly.
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22
Fold in the blueberries.
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23
Remove from heat.
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24
Sprinkle on the flour and combine well.
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25
Allow to cool to room temperature.
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26
Place dough on a floured piece of parchment and roll out to a<-inch thick disk.
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27
Transfer to a baking sheet.
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28
Place cubed pound cake in the middle of the dough, leaving a 3-inch margin of crust on all sides.
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29
Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter.
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30
Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart.
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31
Brush the tart with the egg wash and sprinkle the crust with the sugar.
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32
Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown.
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33
Remove from the sheet pan immediately and cool on pie rack.
