Best 5 Streusel Topped Cranberry Pear Tart Recipes

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Are you in search of a delectable dessert that combines the tanginess of cranberries, the sweetness of pears, and the irresistible crunch of a streusel topping? Look no further! Embark on a culinary journey as we unveil the secrets behind crafting the perfect streusel-topped cranberry pear tart. With its vibrant colors, tantalizing aroma, and symphony of flavors, this dessert is sure to become a favorite among family and friends. Let's dive into the world of baking and explore the steps involved in creating this masterpiece, ensuring that every bite is a moment of pure bliss.

Let's cook with our recipes!

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.

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     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 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 STREUSEL



Pear Streusel image

Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h30m

Yield Makes one 9-inch pie

Number Of Ingredients 17

1 disk Pate Brisee for Pies
All-purpose flour, for surface
6 ounces fresh or thawed frozen cranberries (1 1/2 cups )
1/2 cup granulated sugar
1/2 cup water
1 whole cinnamon stick
1 cup all-purpose flour
3/4 cup packed light-brown sugar
3/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 1/2 pounds firm, ripe pears, such as Bosc or Bartlett, peeled, cored, and sliced into 1/2-inch wedges
1/4 cup granulated sugar
Coarse salt
2 tablespoons all-purpose flour
1/8 teaspoon fresh lemon juice

Steps:

  • Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
  • Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
  • Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
  • Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
  • Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.

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     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

Tips:

  • Mise en place: Ensure all ingredients and equipment are ready before starting. This will streamline the baking process, preventing scrambling for missing items.
  • Fresh Fruits: Use ripe, seasonal fruits for optimal flavor and texture. Fresh pears and cranberries will provide the best results.
  • Rolling Out Dough: If the dough is too sticky, chill it for 15 minutes before rolling. Use a lightly floured surface and rolling pin to prevent sticking.
  • Blind Baking: Pre-bake the tart crust to prevent a soggy bottom. Use pie weights or dried beans to weigh down the dough while baking.
  • Even Layer of Fruits: Arrange the fruit slices in a single layer, ensuring they are evenly distributed across the tart base.
  • Glaze: Brush the fruits with a mixture of melted butter, sugar, and cinnamon for a shiny glaze that enhances flavor and appearance.
  • Chilling the Tart: After baking, let the tart cool completely before refrigerating for at least 2 hours. This allows the flavors to meld and the filling to set.

Conclusion:

The Streusel-Topped Cranberry-Pear Tart is a delectable treat that combines the tartness of cranberries, the sweetness of pears, and the crunchy texture of streusel topping. With a flaky crust, juicy filling, and sweet glaze, this dessert is sure to impress. By following the tips and steps provided in this recipe, you can create a stunning and delicious tart that is perfect for any occasion. Whether served as a dessert at a special gathering or enjoyed as a sweet treat, this Cranberry-Pear Tart will be a delightful addition to your baking repertoire.

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