Description
This Roasted Pear Cranberry Tart is a delightful fall-inspired dessert featuring a buttery, flaky crust filled with tender, spiced pears and tart fresh cranberries. Baked to golden perfection, this tart balances sweet and tangy flavors with warm cinnamon and nutmeg, perfect for holiday gatherings or cozy evenings.
Ingredients
Scale
Fruit Filling
- 3 medium fresh pears, peeled, cored, and sliced
- 1 cup fresh cranberries (about 120 grams)
- ½ cup granulated sugar (75 grams), divided
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Tart Crust
- 1 ½ cups all-purpose flour (190 grams)
- ½ cup unsalted butter (115 grams), chilled and cubed
- ¼ cup granulated sugar (75 grams), divided
- ¼ teaspoon salt
- 3 to 4 tablespoons ice water
Instructions
- Prepare the Fruit Filling: Peel, core, and slice the fresh pears. Rinse the cranberries thoroughly. In a large bowl, combine the pears and cranberries with half of the granulated sugar (⅜ cup or 75 grams), ground cinnamon, and ground nutmeg. Toss gently to coat the fruit evenly with the spices and sugar.
- Make the Tart Crust: In a mixing bowl, whisk together the all-purpose flour, remaining sugar (¼ cup or 75 grams), and salt. Add the chilled, cubed unsalted butter. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs. Gradually add 3 to 4 tablespoons of ice water, mixing lightly until the dough just comes together. Avoid overworking the dough to keep it tender.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up and make it easier to roll out.
- Preheat the Oven and Roll Out Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a tart pan, making sure the thickness is even. Transfer the rolled dough to the tart pan, pressing it gently into the edges and trimming any excess.
- Fill the Tart: Spoon the pear and cranberry mixture evenly into the prepared tart crust. Arrange the pear slices attractively on top for a beautiful presentation.
- Bake the Tart: Place the tart in the preheated oven and bake for 35 to 40 minutes. The crust should turn golden brown, and the fruit filling should be bubbly and soft.
- Cool and Serve: Remove the tart from the oven and allow it to cool for at least 15 minutes. This cooling time helps the filling to set and makes slicing easier. Serve warm or at room temperature.
Notes
- If fresh cranberries are unavailable, frozen cranberries can be used but should be thawed and drained before mixing.
- For extra shine, brush the crust edges with an egg wash before baking.
- The tart pairs wonderfully with whipped cream or vanilla ice cream.
- Make sure not to overwork the dough for a flaky texture.
- Chilling the dough is critical to prevent shrinkage during baking.
