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
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.
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M Sanwal
sanwalm@hotmail.comThis 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.frThis 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.comI'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.comThis 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.comI'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.comThis 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.comI 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.comThis 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.comI'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.comThis 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.comI 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.comThis 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.