Pear Tartlet with my PreThanksgiving Breakfast

My tummy was empty after a busy start to the holiday week.  This Sunday Pear Tart (assembly required) was the start to my day (followed up with vegetable soup).  The recipe was inspired by Cooking Lite.

Lemon Pear Tart.  Ricotta & Wine Glaze 

(6 Servings) 

Crust
Whisk flour, cornmeal, sugar, salt and rosemary in food processor.  With motor running, add oil.  Press into bottom of 8 inch springform pan.  Cover with foil.  Bake at 375 F. for 15 minutes.  Cool.
1/3 cup & 1 heaping tablespoon all purpose flour
3 tablespoon & 2/3 teaspoon whole grain cornmeal
2 teaspoon sugar
1/8 teaspoon salt
1/4 teaspoon rosemary
2 tablespoon pecan oil

Glaze
On stove top, bring wine, water, lemon and sugar to a boil.  Add pear halves and simmer 7 or 8 minutes.  Remove pears, cool and slice.  Cool sauce in a small bottle.
2/3 cup wine (pink tone)
1/2 cup water
1 (2 inch) strip lemon rind
3 small pears, peeled, cored and halved
2 teaspoon sugar

Filling
In a small saucepan, combine sugar, salt, milk, cornstarch and yolk.  Stir continuously while thickening.  Stir in milk and cook 1 minute.  Remove from heat;  add ricotta, yogurt, lemon rind and vanilla.  Cover and chill 1 hour.
3 tablespoon skim milk
1 1/2 teaspoon non GMO cornstarch
1 egg yolk
1 tablespoon & 1 teaspoon sugar
Dash salt
3 tablespoon & 2/3 teaspoon part-skim ricotta cheese
2 tablespoon nonfat plain yogurt
1/2 teaspoon lemon rind
1/4 teaspoon vanilla 

Spread ricotta mixture over crust.  Arrange pear wedges over ricotta.  Drizzle with glaze.