PEAR TART RECIPE BAREFOOT CONTESSA RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Steps:

• Line a 12-cavity muffin tin with paper liners, or grease the cavities with butter. Heat the oven to 400 degrees F. with a rack on the middle level.
• In a medium bowl, whisk together the flour, corn meal, sugar, baking soda, baking powder, and salt.
• In a large bowl, whisk the eggs until fully combined. Add the tomato soup, butter, and lemon juice, and whisk to combine. Stir in the Parmesan cheese.
• Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until all of the flour has been incorporated, but do not over mix.
• Fill the muffin cavities 3/4 full with the batter. Bake the muffins for 18 minutes, until a toothpick comes out almost clean.
• Let the muffins cool in the pan for 10 minutes before removing them to a wire rack.
• Serve warm or at room temperature.