Spiced Cranberry Pear Tart Recipes

SPICED PEAR TART

Steps:

• Poach the pears: Combine 2 cups/480 milliliters water, sugar, vanilla extract and star anise pods in a medium saucepan over medium heat. Bring to a simmer, then reduce the heat to low. Place the pears in the poaching liquid and cover with a lid. Keep just below a simmer and cook until the pears are tender, about 40 minutes depending on the ripeness of the pears. Remove the pears from the liquid to a plate and cool completely. Slice each pear half crosswise into 1/2-inch-thick slices. Set aside.
• While the pears poach and cool, make the pastry: Trim a sheet of puff pastry to one 4 1/2-by-12 inch rectangle. From the remaining puff pastry, cut two 1-by-12-inch strips. Transfer rectangle and strips to a sheet pan lined with parchment paper.
• Using a pastry brush, brush the beaten egg in a thin 1-inch strip along both long edges of the puff pastry, then place the strips of puff pastry on top. (You should have a rectangle of puff pastry with a puff pastry border down each of the long sides.) Use the back of a chef's knife or the tines of a fork to gently press the strips of puff pastry into the rectangle. Prick the pastry all over with a fork, then refrigerate for 15 minutes. Meanwhile, heat the oven to 325 degrees.
• Brush the puff pastry all over with egg wash, then line the center with parchment and fill with baking weights or dried beans. Bake for 20 minutes, turning halfway through. Remove the parchment and baking weights. Bake until golden brown, about 3 more minutes. As soon as you pull it out of the oven, trim the edges with a knife so the layers line up, if necessary. If the center has puffed up, gently prick with a fork or toothpick to release air. Allow to cool completely.
• While the pastry bakes and cools, make the pastry cream: Combine the milk, vanilla extract, and half the sugar (using 2 tablespoons/30 grams) in a pot. Bring to a simmer over medium-low. In a separate bowl, whisk together the remaining 2 tablespoons/30 grams sugar and the cornstarch, then whisk in the yolks. Whisking the eggs and cornstarch continuously, carefully add 1/4 cup of the hot milk mixture to the egg yolks, and whisk well to combine. Now, whisking the hot milk mixture in the pot continuously, add the egg yolks and cornstarch mixture to the pot. Continue whisking until it thickens. (It happens fast!) Immediately remove from the heat and whisk in the softened butter until smooth. Transfer to a bowl and cover with plastic wrap directly on the surface of the pastry cream. Allow to cool to room temperature.
• While pastry cream cools, make the glaze: Combine the pear purée, sugar and 2 tablespoons water in a medium saucepan and bring to a simmer until slightly reduced and glossy, about 3 minutes. Strain and chill.
• Transfer the puff pastry to a serving platter. Spread about 1 1/2 cups pastry cream down the center of the pastry shell. Place the sliced pear halves over the pastry cream in alternating directions. Brush each pear with a thick layer of pear glaze. Garnish any areas between the pears with toasted almonds. Dust the whole tart with confectioners' sugar just before serving.

SPICED CRANBERRY-PEAR TART

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.

PEAR-CRANBERRY TART

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.

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.

CRANBERRY PEAR TART

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.

SPICED PEAR-AND-CRANBERRY CHUTNEY

Steps:

• Combine cranberries, pears, orange peel and juice, sugar, cinnamon stick, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, stirring until sugar is dissolved.
• Reduce heat to medium-low and simmer, stirring occasionally, until cranberries begin to burst and pears are tender, 8 to 10 minutes. Let cool completely; discard cinnamon stick and serve.