Eat Local Challenge : October 31 : An inspiration of dessert desire and these ingredients led me to create this honey caramel fried pear and foraged elderberry tart with Glass Gem cornmeal crust – rustic! Local! Copoco’s local honey, Ela Family Farms pears, foraged elderberries from Fort Collins, I grew the beautiful Glass Gem corn in 2013, dried and ground it.
Here’s the easy recipe!
Preheat oven to 350. Makes one 8 inch tart
1 1/2 c. ground cornmeal
1 tbsp. butter
3 Local egg whites
2 tbsp. local honey
Process in food processor until rough dough ball is formed. Press into 8 inch tart pan with removable bottom.
3 c. elderberries
1/3 c. honey
3 tbsp. GF flour mixed with 1/3 c water
Simmer in saucepan, stirring until thickened.
2 smallish ripe pears, thinly sliced
1 tsp oil
2 tbsp. honey
Heat large cast iron skillet with oil until smoking over medium high heat. Fry slices until browned on both sides, remove from heat and pan. Likely you’ll do two batches. In second batch drizzle honey over frying pears. Remove them from pan, and add a splash of water to skillet, stirring up honey and pear juices well.
Assemble and bake: Spoon and level elderberry filling into tart crust. Arrange pears, drizzle honey caramel over and bake 30 minutes. Cool and carefully loosen tart edges from pan and remove.
This was one of the most satisfying recipes to create of the Three Week Eat Local Challenge. A lovely dessert! So grateful!