Description
A delightful Roasted Pear Cranberry Tart combining the sweet, tender pears with tart cranberries, all encased in a buttery, flaky crust. This tart is perfect for autumn gatherings or a festive dessert, offering a beautiful balance of flavors and textures.
Ingredients
Scale
Fruit Filling
- 3 medium fresh pears, peeled, cored, and sliced
- 1 cup fresh cranberries (about 120 grams)
- ½ cup (75 grams) granulated sugar (from the total ¾ cup)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Tart Crust
- 1 ½ cups (190 grams) all-purpose flour
- ½ cup (115 grams) unsalted butter, chilled and cubed
- ¼ teaspoon salt
- ¼ cup (50 grams) granulated sugar (from the total ¾ cup)
- 3 to 4 tablespoons ice water
Instructions
- Prepare the Fruit: Peel, core, and slice the pears, then rinse the fresh cranberries. In a large bowl, combine the sliced pears, cranberries, ½ cup sugar, cinnamon, and nutmeg, tossing gently to coat all fruit evenly.
- Make the Tart Crust: In a mixing bowl, whisk together the flour, remaining ¼ cup sugar, and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Form the Dough: Gradually add ice water, one tablespoon at a time, mixing lightly until the dough comes together and can be formed into a ball. Avoid over-mixing to keep the crust tender.
- Chill the Dough: Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.
- Preheat the Oven: Set the oven to 375°F (190°C) to be ready for baking the tart.
- Roll and Fit the Dough: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Transfer and press the dough evenly into the pan, trimming any excess from the edges.
- Assemble the Tart: Spoon the pear and cranberry mixture into the prepared crust, arranging the pears attractively on top for visual appeal.
- Bake the Tart: Place the tart on a middle oven rack and bake for 35 to 40 minutes, or until the crust turns golden brown and the fruit filling is bubbling.
- Cool Before Serving: Remove the tart from the oven and let it cool for at least 15 minutes to allow the filling to set. Slice and serve warm or at room temperature.
Notes
- For a richer crust, you can add 1 teaspoon of vanilla extract or a tablespoon of sugar to the dough.
- Make sure to chill the dough well before rolling to prevent shrinking during baking.
- Use a tart pan with a removable bottom for easier slicing and serving.
- Leftovers can be stored covered in the refrigerator for up to two days.
- This tart pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
