Description
This Spiced Cranberry Pear Tart combines the tartness of fresh cranberries with the sweetness of ripe pears, all nestled in a buttery, flaky crust. Enhanced with warm spices like cinnamon and nutmeg, and finished with a glossy apricot glaze, this dessert is perfect for autumn gatherings or holiday celebrations.
Ingredients
Scale
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1-2 tablespoons cold water
Filling
- 2 cups fresh cranberries
- 2 ripe pears, peeled, cored, and sliced
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Glaze
- 1/4 cup apricot preserves
- 1 tablespoon water
Instructions
- Prepare the tart crust: In a large bowl, mix the all-purpose flour, powdered sugar, and salt together. Add the cold, cubed unsalted butter and use your fingers or a pastry cutter to blend until the mixture becomes crumbly. Gradually add cold water, one tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.
- Prepare the filling: In another bowl, combine the fresh cranberries, peeled and sliced pears, brown sugar, ground cinnamon, ground nutmeg, melted unsalted butter, and vanilla extract. Mix well to coat all fruit pieces evenly.
- Roll out the dough: Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch tart pan. Transfer the dough to the tart pan, pressing it gently to fit. Use a fork to prick the bottom of the pastry to prevent bubbling during baking.
- Assemble the tart: Pour the cranberry and pear mixture evenly into the prepared tart crust. Spread the filling so it is distributed uniformly across the tart shell.
- Bake the tart: Preheat your oven to 375°F (190°C). Bake the tart for 25 to 30 minutes, or until the cranberries have burst and the pears are tender. The crust should turn golden brown.
- Prepare the glaze: While the tart is baking, heat the apricot preserves with 1 tablespoon of water in a small saucepan over low heat until melted and smooth.
- Glaze the tart: Remove the tart from the oven and immediately brush the warm apricot glaze over the fruit filling to give it a glossy finish.
- Cool and serve: Allow the tart to cool for at least 15 minutes before slicing. Serve warm or at room temperature for best flavor.
Notes
- Ensure the butter for the crust is very cold to create a flaky texture.
- If you prefer a less tart taste, adjust the amount of brown sugar in the filling.
- The apricot glaze adds a beautiful shine but can be omitted if desired.
- This tart can be served with whipped cream or vanilla ice cream for an indulgent dessert.
