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Cranberry Pear Tart

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&# 226;ÂÂs a beautiful centerpiece that looks impressive but relies on simple, classic techniques.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 404.8
Dietary: Vegetarian
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
  • 1/4 cup Water
  • 3/4 cup Sugar
  • 1/2 cup Red currant jelly
  • 3 cup Fresh or frozen cranberries
Directions
  1. 1
    Preheat oven to 375ðF (190ðC).
  2. 2
    In a medium saucepan, combine water, 3/4 cup sugar, and red currant jelly.
  3. 3
    Heat over medium heat, stirring until the jelly melts and sugar dissolves.
  4. 4
    Bring the mixture to a boil, then add cranberries and chopped pear.
  5. 5
    Cook uncovered, stirring occasionally, until cranberries pop and mixture thickens slightly, about 10-15 minutes.
  6. 6
    Remove from heat and let the filling cool completely.
  7. 7
    Meanwhile, make the pastry: Cut butter into flour and 1/4 cup sugar using a pastry blender until crumbly.
  8. 8
    Stir in walnuts, cinnamon, and egg yolks.
  9. 9
    Mix lightly with a fork just until the dough holds together and cleans the sides of the bowl.
  10. 10
    Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  11. 11
    Prick the bottom of the crust all over with a fork.
  12. 12
    Refrigerate the crust for 30 minutes to firm up.
  13. 13
    Bake the crust in the preheated oven for 12-15 minutes, or until golden brown.
  14. 14
    Remove crust from oven and let it cool completely on a wire rack.
  15. 15
    Once cooled, spoon the cooled cranberry-pear filling into the pastry shell.
  16. 16
    Increase oven temperature to 400ðF (200ðC).
  17. 17
    In a clean medium bowl, beat egg whites and cream of tartar until soft peaks form.
  18. 18
    Gradually beat in 1/2 cup sugar, beating until stiff, glossy peaks form.
  19. 19
    Spread half of the meringue over the tart filling to seal the edges.
  20. 20
    Pipe or spread the remaining meringue in a decorative lattice pattern over the top.
  21. 21
    Bake at 400ðF (204ðC) for 3-6 minutes, or until the meringue is lightly golden brown.
  22. 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
Read it online: https://www.chefs-mate.com/recipe/cranberry-pear-tart/