Cranberry Tart with Pears (Print Version)

Buttery crust filled with fresh pears and tart cranberries, spiced with cinnamon and orange zest.

# Recipe Ingredients:

→ 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)

# Directions:

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 through the sweetness of the pears in the most satisfying way
  • The crust comes together in minutes without any rolling pin required
  • It looks impressive but is actually one of the easiest desserts you will ever make
02 -
  • Work quickly with the butter and keep everything cold, or you will lose that flaky texture
  • The filling needs to bubble vigorously in the oven to ensure the cornstarch has fully activated
  • Letting the tart cool completely is the hardest part but absolutely essential for clean slices
03 -
  • Use the back of a measuring cup to press the crust into the pan evenly and quickly
  • If the crust edges start browning too fast, tent them loosely with foil for the last 10 minutes

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