Best 11 Cranberry Pear Tart Recipes

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Indulge in a culinary delight with our tantalizing Cranberry Pear Tart recipe, a harmonious blend of sweet and tart flavors. This delectable creation features a flaky, buttery crust encasing a luscious filling of cranberries and pears. The vibrant cranberries add a burst of tangy sweetness, while the pears lend a mellow, juicy texture. Each bite is an explosion of flavors and textures, making this tart an irresistible treat for any occasion.

In addition to the Cranberry Pear Tart, our article offers a delightful collection of other tempting recipes that are sure to satisfy your sweet tooth. Discover the classic elegance of our French Apple Tart, showcasing the perfect balance of sweet and tart Granny Smith apples nestled in a crisp, golden crust. If you're craving a rich, decadent treat, our Chocolate Peanut Butter Tart will surely hit the spot. This luscious tart combines the irresistible flavors of chocolate and peanut butter, resulting in a symphony of creamy, nutty goodness.

For those who prefer a refreshing, citrusy dessert, our Lemon Meringue Tart is an absolute must-try. This classic tart features a tangy lemon filling topped with a cloud-like meringue, creating a delightful contrast of flavors and textures. And if you're looking for a unique and flavorful twist, our Salted Caramel Apple Tart offers a delightful blend of sweet and salty notes. This tart boasts a buttery crust filled with tender apples and a luscious salted caramel filling, sure to leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

UPSIDE-DOWN PEAR CRANBERRY TART



Upside-Down Pear Cranberry Tart image

I like this dessert because I like most upside-down things. This rustic tart with a circle of pears gets its origins from the French apple tart Tatin, and can be a beautiful alternative to classic American apple pie. This dessert feels more like cooking than baking; you don't even need a pie tin. And if you feel like it, you can just use premade dough. P.S. Caramel is not as scary as it's made out to be, as long as you don't touch it.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield One 9-inch pie

Number Of Ingredients 17

2 1/2 pounds (about 5) hard Anjou or Bosc pears, peeled, cored and quartered
1/4 teaspoon freshly grated nutmeg
Juice from 1 lemon (2 to 3 tablespoons)
6 tablespoons unsalted butter
1/2 teaspoon salt
2/3 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 cup dried cranberries
2 tablespoons finely chopped crystalized ginger
All-purpose flour, for dusting
1 Pie Crust, recipe follows, or 2 refrigerated store-bought crusts, rolled together
Creme fraiche, for serving, optional
1 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 stick cold butter, cut into 1/2-inch chunks
4 to 5 tablespoons ice water

Steps:

  • Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
  • Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
  • Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
  • Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
  • While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
  • Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
  • Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
  • Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.

CRANBERRY PEAR TART



Cranberry Pear Tart image

This homey tart looks and tastes like apple pie, except it uses pears! Each serving has half the calories of an average pie slice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 5

1 sheet refrigerated pie crust
4 cups sliced peeled fresh pears (about 4 medium)
1/3 cup dried cranberries
1/3 cup thawed apple juice concentrate
1 teaspoon apple pie spice

Steps:

  • Press crust onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom; trim edges. Generously prick the bottom with a fork; set aside. , In a large skillet, cook the pears, cranberries, apple juice concentrate and apple pie spice over medium heat until pears are tender. Pour into crust. Bake at 375° until crust is golden brown, 30-35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 203 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 104mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

PEAR-CRANBERRY TART



Pear-Cranberry Tart image

A delicate custard holds slices of sweet Bosc pear and jewel-like cranberries in this elegant tart. Most of the time needed is hands off, and the press-in crust means no rolling, so this gorgeous dessert is much easier than it might appear.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h10m

Yield Serves 8 to 10

Number Of Ingredients 14

1 stick unsalted butter
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1/4 cup rolled oats
3 large eggs, room temperature
2/3 cup plus 3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted and cooled
1/4 cup unbleached all-purpose flour
1 cup fresh or thawed frozen cranberries
3 firm but ripe Bosc pears, peeled, cored, and sliced lengthwise into 1/4-inch pieces

Steps:

  • Crust:Preheat oven to 350 degrees. Bring butter, sugar, salt, and2 tablespoons water to a boil in a saucepan. Reduce heat to medium and continue boiling, stirring occasionally, until mixture has a nutty aroma and turns golden brown, 7 to 9 minutes. Remove from heat. Stir in vanilla, then flour and oats, until no dry flour remains and a dough forms.
  • Transfer to a fluted 9-inch tart pan. Let stand until cool enough to handle, about 5 minutes, then press evenly into bottom and up sides of pan. Line with parchment and fill with pie weights or dried beans. Bake until crust is dry on bottom and darkened slightly, 20 to 25 minutes. Remove pie weights and parchment and continue baking until golden, about 5 minutes more. Let cool completely.
  • Filling:Meanwhile, in a bowl, whisk together eggs, 2/3 cup sugar, vanilla, and salt. Add butter and flour; whisk to combine. In another bowl, toss cranberries with remaining 3 tablespoons sugar. Scatter half of cranberries in bottom of crust. Top with pears, arranging them in a single overlapping layer. Scatter remaining cranberries over pears; transfer pan to a parchment-lined rimmed baking sheet. Slowly pour egg mixture evenly over fruits.
  • Bake until pears are easily pierced with the tip of a knife and filling is puffed and set, 45 to 55 minutes. Transfer tart in pan to a wire rack and let cool completely before slicing and serving.

STREUSEL TOPPED CRANBERRY PEAR TART



Streusel Topped Cranberry Pear Tart image

Pear slices and cranberries baked in a tart shell are topped with a sweet almond streusel.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h5m

Yield 8

Number Of Ingredients 10

1 refrigerated pie crust, softened as directed on package
½ cup Stevia In The Raw® Bakers Bag
1 tablespoon cornstarch
¼ teaspoon ground nutmeg
3 ripe but firm pears, peeled, cored, sliced 1/4 inch thick
½ cup fresh or frozen cranberries
¼ cup all-purpose flour
2 tablespoons Stevia In The Raw® Bakers Bag
2 tablespoons butter, cut into small cubes
¼ cup chopped sliced almonds

Steps:

  • Heat oven to 375 degrees F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim around edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles.
  • Meanwhile, in large bowl, mix 1/2 cup Stevia In The Raw, cornstarch and nutmeg. Add pears and cranberries; toss to coat. Spoon into partially baked crust. In small bowl, mix flour, 2 tablespoons Stevia In The Raw and butter with pastry blender or fork until crumbly. Sprinkle over pears. Sprinkle top with chopped almonds. Bake 40 to 50 minutes or until pears are tender and crust is golden brown. Cool 1 hour. Remove side of pan. Serve warm or cool.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 25.3 g, Cholesterol 7.6 mg, Fat 12 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 138.3 mg, Sugar 6.6 g

CRANBERRY PEAR TART



Cranberry Pear Tart image

This uses dried cranberries and fresh pears to make a quick and easy tart. Serve warm with ice cream

Provided by mary winecoff

Categories     Tarts

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 sheet refrigerated pie crust
4 cups pears, peeled and sliced (4 medium)
1/3 cup dried cranberries
1/3 cup apple juice concentrate
1 teaspoon apple pie spice

Steps:

  • Press pastry into the bottom and up the sides of an ungreased 9 inch tart pan with removable bottom; trim edges. Generously prick the bottom with a fork; set aside.
  • In a large skillet, cook the pears, cranberries, apple juice concentrate and apple pie spice over medium heat until pears are tender.
  • Pour into crust. Bake at 375 degrees for 30 to 35 minutes or until crust is golden brown. Cool on wire rack.

RUSTIC PEAR-CRANBERRY TART



Rustic Pear-Cranberry Tart image

Provided by Bon Appétit Test Kitchen

Categories     Berry     Fruit     Dessert     Bake     Sauté     Low Fat     Quick & Easy     Low Cal     Cranberry     Pear     Fall     Winter     Low Cholesterol     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 7

1 tablespoon butter
2 large Bosc pears (1 to 1 1/4 pounds total), halved, cored, cut into 1/2- to 3/4-inch cubes
2 tablespoons sugar, divided
1/4 cup sweetened dried cranberries
2 tablespoons frozen cranberry juice cocktail concentrate, thawed
1 tablespoon red currant jelly
1 13.8-ounce tube refrigerated pizza dough

Steps:

  • Preheat oven to 425°F. Line heavy rimmed baking sheet with parchment paper. Melt butter in large nonstick skillet over medium-high heat. Add pears. Sauté until almost tender, about 8 minutes. Sprinkle with 1 tablespoon sugar; toss 1 minute. Add cranberries, juice concentrate, and jelly. Sauté until pears are tender and juices are thick, 2 to 3 minutes longer. Scrape pear mixture onto large plate and place in freezer 5 minutes to cool quickly.
  • Unroll dough onto prepared sheet. Cut 1 1/2-inch-wide strip off 1 short end, forming rough 9-inch square. Pull dough strip to twice its length and cut crosswise in half.
  • Scrape pear mixture into center of dough square. Spread mixture to cover, leaving 1 1/2-inch plain border. Fold up border over edge of filling. Place 2 dough strips diagonally over filling, spacing strips 2 to 3 inches apart; press ends to border to adhere. Sprinkle border and strips with 1 tablespoon sugar.
  • Bake tart until dough is golden and cooked through, 22 to 23 minutes. Cool to lukewarm on baking sheet.

SPICED CRANBERRY-PEAR TART



Spiced Cranberry-Pear Tart image

Yield Makes 8 servings

Number Of Ingredients 21

Pistachio sugar
1/2 cup unsalted natural pistachios
1/3 cup sugar
Crust
1 1/2 cups all purpose flour
3 tablespoons powdered sugar
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Pear filling
3 cups dry red wine
1 3/4 cups sugar
1 1/2 cups water
3 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
6 whole cloves
1 cinnamon stick, broken in half
4 large slightly underripe Bosc pears (about 2 1/2 pounds), peeled, halved, cored, each half cut into 3 long wedges
1 cup fresh or frozen cranberries
1 tablespoon chopped unsalted natural pistachios
Vanilla ice cream

Steps:

  • For pistachio sugar:
  • Combine 1/2 cup pistachios and 1/3 cup sugar in processor and blend until pistachios are chopped. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.
  • For crust:
  • Blend flour, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; pulse until mixture begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.
  • Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 3/4 inch. Fold in and press, forming double-thick sides and pressing up 1/4 inch above pan sides. Pierce all over with fork. Chill 30 minutes, then freeze 15 minutes.
  • Position rack in center of oven and preheat to 400°F. Bake crust until golden, piercing with fork if crust bubbles, about 30 minutes. Cool on rack. DO AHEAD Can be made 1 day ahead. Cover with foil; store at room temperature.
  • For pear filling:
  • Combine first 7 ingredients in large skillet; bring to boil, stirring until sugar dissolves. Add pears; bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender when pierced with knife, turning occasionally, 15 to 20 minutes depending on ripeness. Using slotted spoon, transfer pears to 13x9x2-inch glass baking dish in single layer. Add cranberries to liquid in skillet; simmer until berries begin to soften but remain intact, about 4 minutes. Using slotted spoon, transfer cranberries to plate in single layer. Cover; chill at least 3 hours. Boil poaching liquid in skillet until reduced to 1 1/4 cups, stirring often, about 10 minutes. DO AHEAD Pears, cranberries, and syrup can be made 1 day ahead. Cover separately; chill. Bring syrup to room temperature; whisk before using.
  • Drain pears on paper towels 10 minutes. Brush bottom of crust with 2 tablespoons poaching syrup; sprinkle pistachio sugar over. Starting at outer edges of crust, arrange pears closely in starburst pattern with stem ends toward center. Arrange remaining pears in center. Brush pears lightly with some of syrup. Toss cranberries with 1 tablespoon syrup; scatter over pears. Sprinkle with 1 tablespoon chopped pistachios. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • Serve tart with vanilla ice cream.

CRANBERRY PEAR TART WITH GINGERBREAD CRUST



Cranberry Pear Tart with Gingerbread Crust image

Categories     Dairy     Ginger     Dessert     Bake     Thanksgiving     Cranberry     Pear     Winter     Gourmet

Number Of Ingredients 24

For the pear mixture
4 cups cranberry juice cocktail
1/2 cup sugar
a 4-inch cinnamon stick
2 tablespoons fresh lemon juice
4 large firm-ripe pears, halved lengthwise, peeled, cored, and reserved in a bowl of cold water acidulated with the juice of 1/2 lemon
1/3 cup dried cranberries
For the crust
1 1/2 cups all-purpose flour
3 tablespoons firmly packed brown sugar
2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk
2 tablespoons dark molasses
raw rice for weighting the crust
3 large eggs
1/3 cup sugar
1/2 cup sour cream
1/4 cup milk
1/4 teaspoon vanilla
1 teaspoon freshly grated orange zest

Steps:

  • Make the pear mixture:
  • In a kettle combine the cranberry juice, the sugar, the cinnamon stick, and the lemon juice, bring the mixture to a boil, and add the pears. Heat the mixture until it just comes to a simmer and simmer the pear gently 10 to 15 minutes, or until they are just tender. Remove the kettle from the heat, stir in the cranberries, and let the mixture cool. Chill the mixture, covered, for at least 8 hours. The pear mixture may be made 3 days in advance and kept covered and chilled.
  • Make the crust:
  • In a food processor blend together well the flour, the brown sugar, the ginger, the cinnamon, the allspice, and the salt, add the butter, and blend the mixture until it resembles coarse meal. In a small bowl stir together the egg yolk and the molasses, add the mixture to the flour mixture, and pulse the motor, blending the mixture until it is combined well but still crumbly. Turn the mixture out into a 10-inch tart pan with a fluted removable rim and press it onto the bottom and up the side of the pan. Chill the crust for 30 minutes. Prick the crust with a fork, line it with foil, and fill the foil with the rice. Bake the crust in the lower third of a preheated 375°F. oven for 15 minutes, remove the foil and rice carefully, and bake the crust for 10 minutes more. Let the crust cool in the pan on a rack.
  • Transfer the poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard the cinnamon stick, and reserve the syrup with the remaining cranberries. In a small bowl whisk together the eggs, the sugar, the sour cream, the milk, the vanilla, the zest, and a pinch of salt, stir in the drained cranberries, and spoon half of the custard into the crust. Slice 4 of the pear halves crosswise on the diagonal, arrange them decoratively on the custard with the unsliced pear halves, and spoon the remaining custard around the pears. Bake the tart in the middle of a preheated 325°F. oven for 50 to 55 minutes, or until the custard is just set. Remove the rim of the pan and let the tart cool on a rack. The tart may be made up to this point 8 hours in advance, cooled completely, and chilled.
  • In a saucepan boil the reserved syrup and cranberries over moderately high heat until the syrup is reduced to about 1 cup and is jellylike in consistency and transfer the cranberries with a slotted spoon to a plate to cool. Brush the pears with some of the cranberry glaze and arrange the cranberries around the edge of the tart. Serve the tart warm or chilled.

CRANBERRY PEAR TART WITH GINGERBREAD CRUST



Cranberry Pear Tart With Gingerbread Crust image

This tart is work. But sometimes you need to work a little harder to reap in the benefits - and you'll love this recipe. Fortunately, most of the work can be done way ahead of time. Drop-dead-gorgeous. Drop-dead-delicious. Also, that 'something special' you're looking for for your next Thanksgiving/Holiday meal.

Provided by evelynathens

Categories     Tarts

Time 2h

Yield 10 serving(s)

Number Of Ingredients 22

4 cups cranberry juice cocktail
1/2 cup sugar
4 inches cinnamon sticks
2 tablespoons fresh lemon juice
4 large firm ripe pears, halved lengthwise, peeled, cored and put into a bowl of ice water acidulated with
1/2 lemon, juice of
1/3 cup dried cranberries
1 1/2 cups all-purpose flour
3 tablespoons firmly packed brown sugar
2 1/2 teaspoons cinnamon
2 teaspoons ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup butter, cold, cut into bits
1 large egg yolk
2 tablespoons dark molasses
3 large eggs
1/3 cup sugar
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon vanilla
1 teaspoon freshly grated orange zest

Steps:

  • Make pear mixture: In a saucepan, combine cranberry juice, sugar, cinnamon stick and lemon juice.
  • Bring to boil and add pears.
  • Heat until it just comes to simmer and simmer gently for 10-15 minutes, or until the pears are just tender.
  • Remove from heat, stir in cranberries and let mixture cool.
  • Chill, covered, for at least 8 hours.
  • (may be made 2 days in advance) Crust: Blend together flour, brown sugar, cinnamon, ginger, allspice and salt.
  • Cut in butter until mixture resembles coarse meal.
  • In a small bowl, stir together egg yolk and the molasses.
  • Add to flour mixture and mix until combined well but still crumbly.
  • Turn out onto 10 inch tart pan with removable rim and press onto bottom and up sides of pan.
  • Chill crust for 30 minutes.
  • Preheat oven to 375°F.
  • Prick crust all over with fork, line with foil, fill with pie weights or dry beans, and bake in lower third of oven for 15 minutes.
  • Remove foil and pie weights and bake crust a further 10 minutes.
  • Let cool.
  • Transfer poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard cinnamon, and reserve syrup with remaining cranberries.
  • In a small bowl, whisk together eggs, sugar, sour cream, milk, vanilla, zest and a pinch of salt.
  • Stir in the drained cranberries.
  • Preheat oven to 325°F.
  • Spoon half of custard into the crust.
  • Slice 4 of the pear halves crosswise on the diagonal, arrange decoratively over the custard alternately with the unsliced pear halves, and spoon remaining custard around pears.
  • Bake tart in middle of oven for 50-55 minutes or until custard is just set.
  • Remove rim of pan and let cool.
  • (may be made up to 8 hours in advance, cooled completely and chilled) Boil reserved syrup until reduced to 1 cup and is jelly-like in consistency and transfer cranberries with slotted spoon to a plate to cool.
  • Brush pears with some of cranberry glaze and arrange cranberries around edge of tart.
  • Serve warm or chilled.

PEAR AND CRANBERRY TART



Pear and Cranberry Tart image

A sweet ending to a great meal makes a Thanksgiving feast even more memorable. Fresh local pears are in season throughout Canada during the fall and are available at your local Walmart Supercentre, making them a tasty and budget-friendly option for desserts. Tart, dried cranberries complement sweet pears, and make a flavourful addition to this recipe.

Provided by Mary Jenny

Categories     Dessert

Time 42m

Yield 8 serving(s)

Number Of Ingredients 6

2 tablespoons dried cranberries
1 tablespoon butter
3 firm but ripe pears, unpeeled, cored, and sliced into very thin wedges (such as Anjou)
2 tablespoons granulated sugar, divided
1 piece frozen puff pastry, thawed
1 egg

Steps:

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cover cranberries with very hot water and let stand 10 minutes. Drain.
  • Melt butter in a medium frying pan over medium heat. Add pears and 1 tbsp sugar, cooking 2 to 4 minutes or until softened but not falling apart. Reserve.
  • On a floured counter using a floured rolling pin, roll pastry into an approximately10 x 10-inch square. Transfer to prepared baking sheet. Prick all over with a fork. Place pears in the centre of pastry and flatten them out into an even layer, leaving a 1-inch border. Sprinkle with cranberries. Fold pastry edges up over the edge of pears. Brush edges of pastry with beaten egg, then sprinkle sugar over pastry and pears. Bake 20 minutes. Reduce heat to 350°F (175°C) and bake another 10 to 12 minutes or until edges are puffed and golden.
  • Serve with whipped cream or ice cream if desired.

CRANBERRY-PEAR TART WITH HAZELNUT TOPPING



Cranberry-Pear Tart with Hazelnut Topping image

Treat your family to a fruity, nutty tart that starts with convenient store-bought pastry. Festive ruby-red cranberries, succulent pears and the added touch of crunchy hazelnuts make this dessert unforgettable. -Shelisa Terry, Henderson, Nevada

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 14 servings.

Number Of Ingredients 11

1 sheet refrigerated pie pastry
2 cups fresh or frozen cranberries, coarsely chopped
3 medium ripe pears, peeled and coarsely chopped
1 cup chopped hazelnuts
1-1/4 cups packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons hazelnut liqueur
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter., Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack., Stir liqueur into whipped topping; serve with tart.

Nutrition Facts :

Tips:

  • Use fresh, ripe cranberries and pears for the best flavor.
  • If you don't have a pastry brush, you can use your fingers to apply the egg wash.
  • Be careful not to over-bake the tart, or the crust will be dry and crumbly.
  • Let the tart cool completely before slicing and serving.
  • Serve the tart with a dollop of whipped cream or ice cream.

Conclusion:

This cranberry pear tart is a delicious and festive dessert that is perfect for any occasion. The tart crust is buttery and flaky, and the filling is sweet and tart with just the right amount of spice. This tart is sure to be a hit with your family and friends.

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