Cranberry Pear Tart
Capture the essence of autumn with this stunning Cranberry Pear Tart, a delightful dessert that combines juicy, ripe pears and tart cranberries for a perfect balance of sweetness and tang. Encased in a buttery, homemade pastry crust and infused with warm notes of cinnamon, nutmeg, and vanilla, this elegant tart is as visually appealing as it is delicious. The filling bubbles to perfection as it bakes, creating a luscious, fruit-packed center with a glossy golden crust thanks to a simple egg wash. Ready in just over an hour and serving up to 8, this tart is an ideal centerpiece for holiday gatherings or cozy dinners. Serve it warm or at room temperature for a crowd-pleasing dessert that's sure to impress!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.75 cups unsalted butter (cold and cubed)
- 3 tablespoons ice water
- 3 whole ripe pears (peeled, cored, and sliced)
- 1.5 cups fresh or frozen cranberries
- 0.5 cups light brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 whole egg (beaten, for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
While the dough is chilling, prepare the filling. In a medium bowl, combine the sliced pears, cranberries, light brown sugar, cinnamon, nutmeg, cornstarch, and vanilla extract. Mix gently to coat the fruit evenly.
Remove the dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch tart pan. Gently press the dough into the tart pan, trimming any excess around the edges.
Spoon the fruit mixture evenly into the tart shell, spreading it out smoothly.
Brush the edges of the tart crust with the beaten egg to give it a golden, glossy finish.
Place the tart on a baking sheet and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the tart from the oven and let it cool on a wire rack for at least 15 minutes before serving.
Slice and enjoy your Cranberry Pear Tart either warm or at room temperature!
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 389.8 g | 142% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 191.6 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 252 mg | 19% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1306 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
