Apple-Pear Tart with Cornmeal Crust

Ingredients

 * Pastry
 * 1/2 cup fine cornmeal
 * 21/2 cups unbleached all-purpose flour
 * 1/4 cup granulated sugar
 * 1/2 tsp salt
 * 1/2 cup (1 stick) cold unsalted butter
 * 1 extra-large egg
 * 1/3 cup plus 1 Tbs. heavy cream or half-and-half
 * Filling
 * 2 red Apples
 * 1 green Apple, preferably Granny Smith
 * 1 Pear, preferably Bosc or Anjou
 * 2 Tbs. fresh lemon juice
 * 1 Tbs. grated lemon zest
 * 1 Tbs. cornstarch
 * 1 tsp. cinnamon
 * 1/4 tsp. nutmeg
 * 1/4 cup brown sugar
 * 1/4 cup granulated sugar
 * 1/4 tsp. salt
 * 1/2 cup fresh or frozen cranberries, or more as desired

Directions

 * 1) To make pastry:
 * 2) Combine cornmeal, flour, Sugar and salt in food processor fitted with steel blade.
 * 3) Use sharp knife to cut butter into thin slices while still cold, then lay butter on top of dry ingredients in food processor.
 * 4) Pulse several times until butter is evenly distributed and mixture resembles coarse meal.
 * 5) Add egg and pulse once or twice until just incorporated, then pulse in enough cream to bring dough together. Remove dough from food processor and press together into one mass.
 * 6) Divide dough into 2 uneven pieces, about two-thirds and one-third.
 * 7) Form each into ball, and flatten each ball into thick disk.
 * 8) Place each disk between 2 sheets of wax paper, and roll until about 1/8 inch thick.
 * 9) Ease larger circle into 9- or 10-inch pie pan and trim edges.
 * 10) Cut smaller circle into strips about 1/2 inch wide.
 * 11) Preheat oven to 375F.
 * 12) To make filling:
 * 13) Slice Apples and Pear thinly.
 * 14) Transfer to bowl and drizzle with lemon or lime juice and toss with grated lemon zest.
 * 15) Combine cornstarch, cinnamon, nutmeg, sugars and salt in bowl, sprinkle onto fruit and toss to coat.
 * 16) Arrange fruit in crust so skins show, and sprinkle cranberries over top.
 * 17) Arrange dough strips on top in criss-cross pattern to form lattice topping.
 * 18) Place filled tart on baking tray and bake in lower half of oven about 40 minutes, or until light golden on top and around edges.
 * 19) Cool at least 15 minutes before slicing tart. Serve warm or at room temperature.