CRANBERRY PEAR TART WITH GINGERBREAD CRUST

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Cranberry Pear Tart With Gingerbread Crust image

This tart is work. But sometimes you need to work a little harder to reap in the benefits - and you'll love this recipe. Fortunately, most of the work can be done way ahead of time. Drop-dead-gorgeous. Drop-dead-delicious. Also, that 'something special' you're looking for for your next Thanksgiving/Holiday meal.

Provided by evelynathens

Categories     Tarts

Time 2h

Yield 10 serving(s)

Number Of Ingredients 22

4 cups cranberry juice cocktail
1/2 cup sugar
4 inches cinnamon sticks
2 tablespoons fresh lemon juice
4 large firm ripe pears, halved lengthwise, peeled, cored and put into a bowl of ice water acidulated with
1/2 lemon, juice of
1/3 cup dried cranberries
1 1/2 cups all-purpose flour
3 tablespoons firmly packed brown sugar
2 1/2 teaspoons cinnamon
2 teaspoons ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup butter, cold, cut into bits
1 large egg yolk
2 tablespoons dark molasses
3 large eggs
1/3 cup sugar
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon vanilla
1 teaspoon freshly grated orange zest

Steps:

  • Make pear mixture: In a saucepan, combine cranberry juice, sugar, cinnamon stick and lemon juice.
  • Bring to boil and add pears.
  • Heat until it just comes to simmer and simmer gently for 10-15 minutes, or until the pears are just tender.
  • Remove from heat, stir in cranberries and let mixture cool.
  • Chill, covered, for at least 8 hours.
  • (may be made 2 days in advance) Crust: Blend together flour, brown sugar, cinnamon, ginger, allspice and salt.
  • Cut in butter until mixture resembles coarse meal.
  • In a small bowl, stir together egg yolk and the molasses.
  • Add to flour mixture and mix until combined well but still crumbly.
  • Turn out onto 10 inch tart pan with removable rim and press onto bottom and up sides of pan.
  • Chill crust for 30 minutes.
  • Preheat oven to 375°F.
  • Prick crust all over with fork, line with foil, fill with pie weights or dry beans, and bake in lower third of oven for 15 minutes.
  • Remove foil and pie weights and bake crust a further 10 minutes.
  • Let cool.
  • Transfer poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard cinnamon, and reserve syrup with remaining cranberries.
  • In a small bowl, whisk together eggs, sugar, sour cream, milk, vanilla, zest and a pinch of salt.
  • Stir in the drained cranberries.
  • Preheat oven to 325°F.
  • Spoon half of custard into the crust.
  • Slice 4 of the pear halves crosswise on the diagonal, arrange decoratively over the custard alternately with the unsliced pear halves, and spoon remaining custard around pears.
  • Bake tart in middle of oven for 50-55 minutes or until custard is just set.
  • Remove rim of pan and let cool.
  • (may be made up to 8 hours in advance, cooled completely and chilled) Boil reserved syrup until reduced to 1 cup and is jelly-like in consistency and transfer cranberries with slotted spoon to a plate to cool.
  • Brush pears with some of cranberry glaze and arrange cranberries around edge of tart.
  • Serve warm or chilled.

M Sanwal
sanwalm@hotmail.com

This tart is a great way to use up leftover cranberries. It's also a delicious and festive dessert that's perfect for the holidays.


Jerry Inukpuk
jerry8@hotmail.fr

This tart is perfect for a holiday party. It's festive and delicious, and it's sure to impress your guests.


Rashmi Niroula
niroula.rashmi63@yahoo.com

I'm not a baker, but I was able to make this tart without any problems. The instructions were easy to follow and the tart turned out great.


Kandy Serrano
serrano_k33@gmail.com

This tart was a bit too time-consuming to make, but it was worth it. The end result was a beautiful and delicious tart that was perfect for a special occasion.


Elias Baumgartner
elias_b@aol.com

I'm not a fan of gingerbread, but I really enjoyed this tart. The crust was crispy and the filling was sweet and tart. I would definitely make this again, but I would use a different type of crust.


kaveesha gaveesha
gaveeshakaveesha@gmail.com

This tart was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the filling next time I make it.


moskan singa
moskan45@yahoo.com

I made this tart for Thanksgiving and it was a huge success! The combination of cranberries and pears was perfect, and the gingerbread crust was a nice touch. I would definitely make this again.


Minenhle Khomo
minenhle57@hotmail.com

This was a great recipe! The tart was easy to make and turned out perfectly. The crust was crispy and the filling was sweet and tart. I would definitely recommend this recipe to others.


Tahir Muhammad
muhammad.t@yahoo.com

I'm not a huge fan of cranberries, but I really enjoyed this tart. The pears and gingerbread crust helped to balance out the tartness of the cranberries. I would definitely make this again.


HR Hasibul Hossain
hossain95@hotmail.com

This tart was beautiful and delicious! I made it for a potluck and it was a huge success. Everyone loved the combination of flavors and the crust was especially popular. I will definitely be making this again.


Ayaan Khan tv
a_tv@yahoo.com

I love the unique flavor combination of this tart. The cranberries and pears are a great match, and the gingerbread crust is a perfect complement. I found the tart to be a bit too sweet for my taste, but that's easily remedied by reducing the amount


Parkash Chandani
parkashchandani@hotmail.com

This cranberry-pear tart was a hit at my holiday party! The combination of tart cranberries and sweet pears was perfect, and the gingerbread crust added a lovely warmth and spice. I'll definitely be making this again.


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