Description
This Cranberry Tart combines fresh, tart cranberries with spiced pear slices nestled in a buttery, cinnamon-infused crumble crust. The vibrant filling is gently simmered to maintain some whole berries’ texture and topped over a crisp, flavorful crust, then baked to perfection. Finished with a glossy cranberry glaze, this elegant dessert is perfect for fall and winter gatherings, delivering a delightful balance of sweetness and spice with every bite.
Ingredients
Scale
- 12 ounces fresh, whole cranberries
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 teaspoon orange zest, plus extra for garnish (optional)
- 1 teaspoon ground cinnamon
- 1/2 cup plus 2 tablespoons water
- 2 small Bartlett pears
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 scant teaspoon flour
- 1 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 8 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon water
Instructions
- Gather and prep all filling ingredients except the pears, ground ginger and flour to have them organized and ready for use.
- In a large pan or skillet, combine cranberries, sugar, orange zest, 1 teaspoon cinnamon, and 1/2 cup water. Bring to a boil, then reduce heat slightly and simmer for 6 to 8 minutes until cranberries begin to pop and soften but do not become mushy.
- Transfer the cranberry mixture to a large bowl and allow it to cool completely and thicken slightly. Refrigerate to speed cooling if desired.
- Prepare the tart crust ingredients according to the list and set aside.
- In a large bowl, whisk together flour, baking powder, salt, and 1 teaspoon cinnamon. Set aside.
- Using a stand mixer fitted with paddle attachment, cream butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add vanilla extract and mix to combine.
- Add dry ingredients to the creamed butter mixture and mix until just combined. Add 1 tablespoon water and mix briefly until a moist crumble forms.
- Press the crumble mixture evenly into a 9 1/2 inch non-stick tart pan with a removable bottom, pressing up the sides. Chill in freezer for 15 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with foil.
- Peel, core, and thinly slice Bartlett pears. Toss slices with ground ginger, remaining 1/4 teaspoon cinnamon, and scant teaspoon flour. Set aside.
- Arrange spiced pear slices evenly on bottom of chilled tart crust. Spoon cranberry filling (reserve 2 tablespoons for glazing) evenly over pears, smoothing to edges.
- Place tart on foil-lined baking sheet and bake for 1 hour, rotating the tart halfway through baking for even cooking.
- Transfer tart to wire rack and cool in pan for 30 minutes. Carefully remove tart from pan and allow to cool completely to room temperature, then refrigerate covered until chilled.
- Mix reserved 2 tablespoons cranberry filling with 1 teaspoon water and brush evenly over tart surface to create a glossy finish. Garnish with orange zest curls if desired. Serve chilled, optionally with whipped cream or vanilla ice cream.
Notes
- This tart is ideal for fall and winter gatherings.
- Adjust the sweetness by varying the amount of sugar.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg