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Pear-Cranberry Tart
Credit:
Aya Brackett
Recipe Summary
prep: 45 mins
total: 4 hrs 10 mins
Yield: Serves 8 to 10
Ingredients
Crust
1 stick unsalted butter
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1/4 cup rolled oats
Filling
3 large eggs, room temperature
2/3 cup plus 3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted and cooled
1/4 cup unbleached all-purpose flour
1 cup fresh or thawed frozen cranberries
3 firm but ripe Bosc pears, peeled, cored, and sliced lengthwise into 1/4-inch pieces
Gallery
Pear-Cranberry Tart
Credit:
Aya Brackett
Recipe Summary
prep: 45 mins
total: 4 hrs 10 mins
Yield: Serves 8 to 10
Gallery
Pear-Cranberry Tart
Credit:
Aya Brackett
Pear-Cranberry Tart
Credit:
Aya Brackett
Pear-Cranberry Tart
Recipe Summary
prep: 45 mins
total: 4 hrs 10 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 45 mins
total: 4 hrs 10 mins
Yield: Serves 8 to 10
prep: 45 mins
total: 4 hrs 10 mins
prep:
45 mins
total:
4 hrs 10 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
1 stick unsalted butter
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1/4 cup rolled oats
3 large eggs, room temperature
2/3 cup plus 3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted and cooled
1/4 cup unbleached all-purpose flour
1 cup fresh or thawed frozen cranberries
3 firm but ripe Bosc pears, peeled, cored, and sliced lengthwise into 1/4-inch pieces
Directions
Crust:Preheat oven to 350 degrees. Bring butter, sugar, salt, and2 tablespoons water to a boil in a saucepan. Reduce heat to medium and continue boiling, stirring occasionally, until mixture has a nutty aroma and turns golden brown, 7 to 9 minutes. Remove from heat. Stir in vanilla, then flour and oats, until no dry flour remains and a dough forms.
Transfer to a fluted 9-inch tart pan. Let stand until cool enough to handle, about 5 minutes, then press evenly into bottom and up sides of pan. Line with parchment and fill with pie weights or dried beans. Bake until crust is dry on bottom and darkened slightly, 20 to 25 minutes. Remove pie weights and parchment and continue baking until golden, about 5 minutes more. Let cool completely.
Filling:Meanwhile, in a bowl, whisk together eggs, 2/3 cup sugar, vanilla, and salt. Add butter and flour; whisk to combine. In another bowl, toss cranberries with remaining 3 tablespoons sugar. Scatter half of cranberries in bottom of crust. Top with pears, arranging them in a single overlapping layer. Scatter remaining cranberries over pears; transfer pan to a parchment-lined rimmed baking sheet. Slowly pour egg mixture evenly over fruits.
Bake until pears are easily pierced with the tip of a knife and filling is puffed and set, 45 to 55 minutes. Transfer tart in pan to a wire rack and let cool completely before slicing and serving.
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Reviews
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Add Rating & Review
All Reviews for Pear-Cranberry Tart
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Reviews:
Most Helpful
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All Reviews for Pear-Cranberry Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
