Cranberry Pear Tart Recipes

CRANBERRY PEAR TART

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.

UPSIDE-DOWN PEAR CRANBERRY TART

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.

RUSTIC CRANBERRY TARTS

Steps:

• Preheat oven to 425°. In a large bowl, mix marmalade, sugar and flour; stir in cranberries., Unroll 1 pie crust onto a parchment-lined baking sheet. Spoon half of the cranberry mixture over crust to within 2 in. of edge. Fold edge over filling, pleating as you go and leaving a 5-in. opening in the center. Brush folded crust with egg white; sprinkle with half of the coarse sugar., Bake 18-22 minutes or until crust is golden and filling is bubbly. Repeat with remaining ingredients. Transfer tarts to wire racks to cool.

UPSIDE-DOWN PEAR CRANBERRY TART

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 WITH GINGERBREAD CRUST

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.

NANTUCKET CRANBERRY TART

Steps:

• In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

PEAR AND CRANBERRY TART

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.

PEAR AND CRANBERRY CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
• Preheat the oven to 450 degrees.
• Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
• For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
• Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
• Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.

CRANBERRY PEAR TART WITH GINGERBREAD CRUST

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.