City Palate

The Harvest Issue - September October 2017

Miascia Mixed Fruit Tart
Miascia – Mixed Fruit Tart.html

Miascia – Mixed Fruit Tart

January February 2013

From Geoff Last

1/4 c. raisins

1/2 c. boiling water

8 (1-inch-thick) slices rustic white bread (I like to use Sidewalk Citizen Bakery’s sourdough for this recipe)

1 1/2 c. whole milk, divided

butter for greasing

3 ripe pears cut into 8 wedges each

3 apples, peeled, cored and cut into wedges similar in size to the pears

2 T. flour

1/4 c. + 2 T. sugar, divided

2 T. cornmeal

1 t. grated lemon rind

3 eggs, lightly beaten

1/2 c. seedless red grapes, halved

2 t. chopped fresh rosemary

2 t. of your best olive oil

Preheat oven to 350°F. Put the raisins in a small bowl, cover them with the boiling water and let them stand 15 minutes. Drain and set aside. Trim the crusts from the bread (optional; I only do this if the crust is really hard) and place the bread in a single layer in a 13 x 9 x 3-inch baking dish. Pour 1/2 cup milk over the bread and let stand for 5 minutes.

Line a 10-inch deep-dish pie plate with parchment paper and grease it with butter. Carefully – the bread will be soggy – arrange the bread slices in the bottom and up the sides of the pie plate to form the crust. Fill it with the apples and pears. Place the flour in a medium bowl and gradually add the remaining milk, whisking until blended. Stir in 1/4 c. plus 1 T. sugar, cornmeal, lemon rind and eggs; mix well. Pour milk mixture over apple and pear slices, top with the reserved raisins and the grapes, and sprinkle with rosemary. Drizzle the oil over the mixture and sprinkle with the remaining 1 T. of sugar. Bake at 350°F. for 50 minutes and then cool on a wire rack and serve warm or at room temperature. Serves 6 to 8.


Desserts