Cranberry Pear Tart With Gingerbread Crust Recipe

Verified Recipe

Time: 120 minutes

Created:

Ingredients:

  1. cranberry juice cocktail
  2. sugar
  3. cinnamon sticks
  4. fresh lemon juice
  5. pears
  6. lemon, juice of
  7. dried cranberries
  8. all-purpose flour
  9. brown sugar
  10. cinnamon
  11. ground ginger
  12. ground allspice
  13. salt
  14. butter
  15. egg yolk
  16. dark molasses
  17. eggs
  18. sour cream
  19. milk
  20. vanilla
  21. orange zest

Steps:

  1. make pear mixture: in a saucepan , combine cranberry juice , sugar , cinnamon stick and lemon juice
  2. bring to boil and add pears
  3. heat until it just comes to simmer and simmer gently for 10-15 minutes , or until the pears are just tender
  4. remove from heat , stir in cranberries and let mixture cool
  5. chill , covered , for at least 8 hours
  6. crust: blend together flour , brown sugar , cinnamon , ginger , allspice and salt
  7. cut in butter until mixture resembles coarse meal
  8. in a small bowl , stir together egg yolk and the molasses
  9. add to flour mixture and mix until combined well but still crumbly
  10. turn out onto 10 inch tart pan with removable rim and press onto bottom and up sides of pan
  11. chill crust for 30 minutes
  12. preheat oven to 375f
  13. 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
  14. remove foil and pie weights and bake crust a further 10 minutes
  15. let cool
  16. transfer poached pears and half the cranberries with a slotted spoon to paper towels to drain , discard cinnamon , and reserve syrup with remaining cranberries
  17. in a small bowl , whisk together eggs , sugar , sour cream , milk , vanilla , zest and a pinch of salt
  18. stir in the drained cranberries
  19. preheat oven to 325f
  20. spoon half of custard into the crust
  21. 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
  22. bake tart in middle of oven for 50-55 minutes or until custard is just set
  23. remove rim of pan and let cool
  24. 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
  25. brush pears with some of cranberry glaze and arrange cranberries around edge of tart
  26. serve warm or chilled


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