Cranberry Tart with Pears (Printable)
Buttery crust filled with juicy pears and tart cranberries, spiced with cinnamon and orange zest for a stunning autumn dessert.
# What You'll Need:
→ For the Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold, cubed
05 - 1 large egg yolk
06 - 2–3 tablespoons ice water
→ For the Filling
07 - 2 large ripe pears, peeled, cored, and thinly sliced
08 - 1 1/2 cups fresh or frozen cranberries
09 - 1/2 cup granulated sugar
10 - 2 tablespoons cornstarch
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - Zest of 1 orange
14 - 1 tablespoon orange juice
15 - 1 teaspoon vanilla extract
→ For Finishing
16 - 1 tablespoon coarse or Demerara sugar (optional)
17 - Powdered sugar for dusting (optional)
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9-inch tart pan with a removable bottom.
02 - In a mixing bowl, whisk flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, mixing just until dough comes together. Add more water if needed.
03 - Press the dough evenly into the bottom and up the sides of the tart pan. Chill in the refrigerator for 15 minutes.
04 - In a large bowl, gently toss pears and cranberries with sugar, cornstarch, cinnamon, nutmeg, orange zest, orange juice, and vanilla until well coated.
05 - Arrange the fruit mixture evenly over the chilled tart crust. Sprinkle with coarse sugar if desired.
06 - Bake for 40 minutes, or until the crust is golden and the filling is bubbling.
07 - Cool the tart on a wire rack for at least 30 minutes before removing from the pan. Dust with powdered sugar before serving, if desired.
# Expert Advice:
01 -
- The tart cranberries cut right through the pears natural sweetness, creating that perfect balance that keeps you coming back for just one more slice
- The press in crust means zero pastry stress and you can have this in the oven in under fifteen minutes
02 -
- Chilling the crust before filling is non negotiable, or it will shrink down the sides while baking and you will be sad
- The center should still have a little jiggle when you take it out, because it keeps cooking as it cools
03 -
- If your pears are super firm, give them an extra day on the counter to soften up before baking
- Use a light colored pan instead of dark metal, which can make the crust brown too quickly