Cranberry Pear Tart

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Servings: 8 Difficulty: Advanced
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A vibrant, tangy tart featuring a buttery crust, sweet cranberry-pear filling, and a golden meringue topping.
Cranberry Pear Tart recipe image

This Cranberry Pear Tart is a festive and elegant dessert that balances the bright acidity of cranberries with the subtle sweetness of pears. Encased in a crisp, buttery pastry shell and crowned with a light, toasted meringue, it offers a delightful contrast of textures. The filling is cooked down until thick and jammy, infusing every bite with rich fruit flavor. Perfect for holiday gatherings, winter dinner parties, or as a special treat for Sunday brunch. It’s a beautiful centerpiece that looks impressive but relies on simple, classic techniques.

Cranberry Pear Tart recipe image
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Cranberry Pear Tart

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 404.8

Description

This Cranberry Pear Tart is a festive and elegant dessert that balances the bright acidity of cranberries with the subtle sweetness of pears. Encased in a crisp, buttery pastry shell and crowned with a light, toasted meringue, it offers a delightful contrast of textures. The filling is cooked down until thick and jammy, infusing every bite with rich fruit flavor. Perfect for holiday gatherings, winter dinner parties, or as a special treat for Sunday brunch. It&# 226;ÂÂs a beautiful centerpiece that looks impressive but relies on simple, classic techniques.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC).
  2. In a medium saucepan, combine water, 3/4 cup sugar, and red currant jelly.
  3. Heat over medium heat, stirring until the jelly melts and sugar dissolves.
  4. Bring the mixture to a boil, then add cranberries and chopped pear.
  5. Cook uncovered, stirring occasionally, until cranberries pop and mixture thickens slightly, about 10-15 minutes.
  6. Remove from heat and let the filling cool completely.
  7. Meanwhile, make the pastry: Cut butter into flour and 1/4 cup sugar using a pastry blender until crumbly.
  8. Stir in walnuts, cinnamon, and egg yolks.
  9. Mix lightly with a fork just until the dough holds together and cleans the sides of the bowl.
  10. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  11. Prick the bottom of the crust all over with a fork.
  12. Refrigerate the crust for 30 minutes to firm up.
  13. Bake the crust in the preheated oven for 12-15 minutes, or until golden brown.
  14. Remove crust from oven and let it cool completely on a wire rack.
  15. Once cooled, spoon the cooled cranberry-pear filling into the pastry shell.
  16. Increase oven temperature to 400ðF (200ðC).
  17. In a clean medium bowl, beat egg whites and cream of tartar until soft peaks form.
  18. Gradually beat in 1/2 cup sugar, beating until stiff, glossy peaks form.
  19. Spread half of the meringue over the tart filling to seal the edges.
  20. Pipe or spread the remaining meringue in a decorative lattice pattern over the top.
  21. Bake at 400ðF (204ðC) for 3-6 minutes, or until the meringue is lightly golden brown.
  22. Cool slightly before slicing. Garnish with fresh cranberries if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 404.8kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 6.2mg1%
Total Carbohydrate 105.0g35%
Dietary Fiber 3.1g13%
Sugars 99.6g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, pear, tart, meringue, pastry, dessert, fruit filling, baking, holiday recipe, winter dessert, homemade, pastry shell, red currant, festive, easy baking, fruit tart, christmas dessert, thanksgiving, egg whites, butter crust
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