Pear Tart with Cornmeal Crust

Makes 1 - 9 inch tart - serve at room temperature. In a large pot combine lemon zest, lemon juice, honey, water, wine, cinnamon and cloves. With the tip of a small sharp knife, scrape vanilla seeds into liquid, then add bean to pot. Bring mixture to a simmer over moderate heat. Add pears and poach just until a knife can be slipped in and out easily (15 to 25 minutes depending on size and ripeness). Cool in liquid. With your fingers, press Cornmeal Tart Dough into a 9 inch diameter tart tin, covering bottom and sides. Prick dough all over with a fork. Chill 45 minutes. Preheat oven to 375 F. Cut each pear half in half lengthwise. Arrange pear nearly in tart shell, with one of the cut sides facing down. In a medium bowl whisk together eggs, cream, 1/4 cup of the pear poaching liquid, and nutmeg. Carefully pour mixture around and pour over pears. Bake until custard is firm to the touch and lightly browned (about 35 minutes). Cool on rack. Place the 1 cup flour, cornmeal, sugar and salt in work bowl of processor. Process until mixed (about 3 seconds). Add butter and process until blended (about 4 seconds). Add egg-water mixture and process until dough barely forms a ball. Turn out onto a lightly floured surface. Turn out onto a lightly floured surface. Knead lightly to form a ball, sprinkling with up to 2 more Tbsp flour if necessary. Pat into a square, cover with a plastic wrap, and refrigerate at least 1 hour or up to 1 day (if more than 2 hours, remove from refrigerator 20 minutes before pressing out).