Cranberry Pear Tart with Gingerbread Crust
Transform your holiday baking with this exquisite Cranberry Pear Tart with Gingerbread Crust—a showstopping dessert that beautifully blends warm, spiced flavors with seasonal fruits. The buttery gingerbread crust, infused with molasses and aromatic spices like cinnamon and cloves, provides the perfect base for a luscious filling of sweet pears and tart cranberries. Topped with an elegant fruit arrangement and baked to golden perfection, this tart strikes the ideal balance of festive flair and comforting indulgence. Perfect for holiday gatherings or any special occasion, it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A stunning centerpiece for your dessert table!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoons ground ginger
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 0.5 cups unsalted butter, cold and cubed
- 0.25 cups light brown sugar
- 2 tablespoons molasses
- 3 tablespoons cold water
- 4 medium ripe pears, peeled, cored, and thinly sliced
- 1.5 cups fresh cranberries
- 0.5 cups granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoons vanilla extract
- 1 teaspoons lemon juice
- 1 whole egg yolk, for egg wash
- 1 teaspoons water, for egg wash
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, and ground cloves.
Add the cold cubed butter to the bowl and, using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs.
Stir in the brown sugar and molasses until incorporated. Gradually add the cold water, one tablespoon at a time, and mix until the dough comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, combine the sliced pears, cranberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat the fruit evenly.
On a floured surface, roll the chilled dough into a circle about 12 inches in diameter and 1/4-inch thick. Carefully transfer the dough to a 9-inch tart pan, pressing it into the edges and trimming any excess.
Arrange the pear slices in a circular pattern on the tart crust. Scatter the cranberries over the top, filling in any gaps.
In a small bowl, whisk together the egg yolk and 1 teaspoon of water to create an egg wash. Lightly brush the crust edges with the egg wash.
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the fruit is tender and bubbling.
Allow the tart to cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 456.6 g | 166% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 250.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 263 mg | 20% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1796 mg | 38% | |
*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.
