Cranberry Pear Tart With Gingerbread Crust
- Reviews 5
Ready In: 2 hrs
Serves: 10
Ingredients
Pear Mixture
- 4 cups cranberry juice cocktail
- 1⁄2 cup sugar
- 4 inches cinnamon sticks
- 2 tablespoons fresh lemon juice
- 4 large firm ripe pears, halved lengthwise, peeled, cored and put into a bowl of ice water acidulated with
- 1⁄2 lemon, juice of
- 1⁄3 cup dried cranberries
Crust
- 1 1⁄2 cups all-purpose flour
- 3 tablespoons firmly packed brown sugar
- 2 1⁄2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 3⁄4 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, cold, cut into bits
- 1 large egg yolk
- 2 tablespoons dark molasses
Custard
- 3 large eggs
- 1⁄3 cup sugar
- 1⁄2 cup sour cream
- 1⁄4 cup milk
- 1⁄2 teaspoon vanilla
- 1 teaspoon freshly grated orange zest
Directions
- Make pear mixture: In a saucepan, combine cranberry juice, sugar, cinnamon stick and lemon juice.
- Bring to boil and add pears.
- Heat until it just comes to simmer and simmer gently for 10-15 minutes, or until the pears are just tender.
- Remove from heat, stir in cranberries and let mixture cool.
- Chill, covered, for at least 8 hours.
- (may be made 2 days in advance) Crust: Blend together flour, brown sugar, cinnamon, ginger, allspice and salt.
- Cut in butter until mixture resembles coarse meal.
- In a small bowl, stir together egg yolk and the molasses.
- Add to flour mixture and mix until combined well but still crumbly.
- Turn out onto 10 inch tart pan with removable rim and press onto bottom and up sides of pan.
- Chill crust for 30 minutes.
- Preheat oven to 375°F.
- Prick crust all over with fork, line with foil, fill with pie weights or dry beans, and bake in lower third of oven for 15 minutes.
- Remove foil and pie weights and bake crust a further 10 minutes.
- Let cool.
- Transfer poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard cinnamon, and reserve syrup with remaining cranberries.
- In a small bowl, whisk together eggs, sugar, sour cream, milk, vanilla, zest and a pinch of salt.
- Stir in the drained cranberries.
- Preheat oven to 325°F.
- Spoon half of custard into the crust.
- Slice 4 of the pear halves crosswise on the diagonal, arrange decoratively over the custard alternately with the unsliced pear halves, and spoon remaining custard around pears.
- Bake tart in middle of oven for 50-55 minutes or until custard is just set.
- Remove rim of pan and let cool.
- (may be made up to 8 hours in advance, cooled completely and chilled) Boil reserved syrup until reduced to 1 cup and is jelly-like in consistency and transfer cranberries with slotted spoon to a plate to cool.
- Brush pears with some of cranberry glaze and arrange cranberries around edge of tart.
- Serve warm or chilled.
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