Pear Cranberry Tart Recipes

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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 AND CRANBERRY CROSTATA



Pear and Cranberry Crostata image

Provided by Ina Garten

Categories     dessert

Time 1h50m

Yield 2 tarts; 12 servings

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 pound very cold unsalted butter, diced
3 pounds Bosc pears
1/2 teaspoon grated orange zest
2 tablespoons dried cranberries
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 pound cold unsalted butter (1 stick), diced

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.

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.

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.

PEAR CRANBERRY CRISP



Pear Cranberry Crisp image

"It's a pleasure to combine the tart cranberries we grow with sweet pears in this lovely crisp," reports Dot Angley of Carver, Massachusetts.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 15

6 cups sliced peeled pears
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
TOPPING:
1 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup cold butter, cubed
Whipped cream and fresh mint, optional

Steps:

  • Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.

Nutrition Facts : Calories 380 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 197mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 3g protein.

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