Cranberry Pear Tart Recipes

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PEAR-CRANBERRY TART



Pear-Cranberry Tart image

A delicate custard holds slices of sweet Bosc pear and jewel-like cranberries in this elegant tart. Most of the time needed is hands off, and the press-in crust means no rolling, so this gorgeous dessert is much easier than it might appear.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h10m

Yield Serves 8 to 10

Number Of Ingredients 14

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

Steps:

  • 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.

CRANBERRY PEAR TART



Cranberry Pear Tart image

This homey tart looks and tastes like apple pie, except it uses pears! Each serving has half the calories of an average pie slice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 5

1 sheet refrigerated pie crust
4 cups sliced peeled fresh pears (about 4 medium)
1/3 cup dried cranberries
1/3 cup thawed apple juice concentrate
1 teaspoon apple pie spice

Steps:

  • Press crust onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom; trim edges. Generously prick the bottom with a fork; set aside. , In a large skillet, cook the pears, cranberries, apple juice concentrate and apple pie spice over medium heat until pears are tender. Pour into crust. Bake at 375° until crust is golden brown, 30-35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 203 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 104mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

UPSIDE-DOWN PEAR CRANBERRY TART



Upside-Down Pear Cranberry Tart image

I like this dessert because I like most upside-down things. This rustic tart with a circle of pears gets its origins from the French apple tart Tatin, and can be a beautiful alternative to classic American apple pie. This dessert feels more like cooking than baking; you don't even need a pie tin. And if you feel like it, you can just use premade dough. P.S. Caramel is not as scary as it's made out to be, as long as you don't touch it.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield One 9-inch pie

Number Of Ingredients 17

2 1/2 pounds (about 5) hard Anjou or Bosc pears, peeled, cored and quartered
1/4 teaspoon freshly grated nutmeg
Juice from 1 lemon (2 to 3 tablespoons)
6 tablespoons unsalted butter
1/2 teaspoon salt
2/3 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 cup dried cranberries
2 tablespoons finely chopped crystalized ginger
All-purpose flour, for dusting
1 Pie Crust, recipe follows, or 2 refrigerated store-bought crusts, rolled together
Creme fraiche, for serving, optional
1 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 stick cold butter, cut into 1/2-inch chunks
4 to 5 tablespoons ice water

Steps:

  • Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
  • Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
  • Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
  • Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
  • While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
  • Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
  • Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
  • Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.

RUSTIC PEAR-CRANBERRY TART



Rustic Pear-Cranberry Tart image

Provided by Bon Appétit Test Kitchen

Categories     Berry     Fruit     Dessert     Bake     Sauté     Low Fat     Quick & Easy     Low Cal     Cranberry     Pear     Fall     Winter     Low Cholesterol     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 7

1 tablespoon butter
2 large Bosc pears (1 to 1 1/4 pounds total), halved, cored, cut into 1/2- to 3/4-inch cubes
2 tablespoons sugar, divided
1/4 cup sweetened dried cranberries
2 tablespoons frozen cranberry juice cocktail concentrate, thawed
1 tablespoon red currant jelly
1 13.8-ounce tube refrigerated pizza dough

Steps:

  • Preheat oven to 425°F. Line heavy rimmed baking sheet with parchment paper. Melt butter in large nonstick skillet over medium-high heat. Add pears. Sauté until almost tender, about 8 minutes. Sprinkle with 1 tablespoon sugar; toss 1 minute. Add cranberries, juice concentrate, and jelly. Sauté until pears are tender and juices are thick, 2 to 3 minutes longer. Scrape pear mixture onto large plate and place in freezer 5 minutes to cool quickly.
  • Unroll dough onto prepared sheet. Cut 1 1/2-inch-wide strip off 1 short end, forming rough 9-inch square. Pull dough strip to twice its length and cut crosswise in half.
  • Scrape pear mixture into center of dough square. Spread mixture to cover, leaving 1 1/2-inch plain border. Fold up border over edge of filling. Place 2 dough strips diagonally over filling, spacing strips 2 to 3 inches apart; press ends to border to adhere. Sprinkle border and strips with 1 tablespoon sugar.
  • Bake tart until dough is golden and cooked through, 22 to 23 minutes. Cool to lukewarm on baking sheet.

SPICED CRANBERRY-PEAR TART



Spiced Cranberry-Pear Tart image

Yield Makes 8 servings

Number Of Ingredients 21

Pistachio sugar
1/2 cup unsalted natural pistachios
1/3 cup sugar
Crust
1 1/2 cups all purpose flour
3 tablespoons powdered sugar
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Pear filling
3 cups dry red wine
1 3/4 cups sugar
1 1/2 cups water
3 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
6 whole cloves
1 cinnamon stick, broken in half
4 large slightly underripe Bosc pears (about 2 1/2 pounds), peeled, halved, cored, each half cut into 3 long wedges
1 cup fresh or frozen cranberries
1 tablespoon chopped unsalted natural pistachios
Vanilla ice cream

Steps:

  • For pistachio sugar:
  • Combine 1/2 cup pistachios and 1/3 cup sugar in processor and blend until pistachios are chopped. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.
  • For crust:
  • Blend flour, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; pulse until mixture begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.
  • Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 3/4 inch. Fold in and press, forming double-thick sides and pressing up 1/4 inch above pan sides. Pierce all over with fork. Chill 30 minutes, then freeze 15 minutes.
  • Position rack in center of oven and preheat to 400°F. Bake crust until golden, piercing with fork if crust bubbles, about 30 minutes. Cool on rack. DO AHEAD Can be made 1 day ahead. Cover with foil; store at room temperature.
  • For pear filling:
  • Combine first 7 ingredients in large skillet; bring to boil, stirring until sugar dissolves. Add pears; bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender when pierced with knife, turning occasionally, 15 to 20 minutes depending on ripeness. Using slotted spoon, transfer pears to 13x9x2-inch glass baking dish in single layer. Add cranberries to liquid in skillet; simmer until berries begin to soften but remain intact, about 4 minutes. Using slotted spoon, transfer cranberries to plate in single layer. Cover; chill at least 3 hours. Boil poaching liquid in skillet until reduced to 1 1/4 cups, stirring often, about 10 minutes. DO AHEAD Pears, cranberries, and syrup can be made 1 day ahead. Cover separately; chill. Bring syrup to room temperature; whisk before using.
  • Drain pears on paper towels 10 minutes. Brush bottom of crust with 2 tablespoons poaching syrup; sprinkle pistachio sugar over. Starting at outer edges of crust, arrange pears closely in starburst pattern with stem ends toward center. Arrange remaining pears in center. Brush pears lightly with some of syrup. Toss cranberries with 1 tablespoon syrup; scatter over pears. Sprinkle with 1 tablespoon chopped pistachios. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • Serve tart with vanilla ice cream.

CRANBERRY PEAR TART



Cranberry Pear Tart image

This uses dried cranberries and fresh pears to make a quick and easy tart. Serve warm with ice cream

Provided by mary winecoff

Categories     Tarts

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 sheet refrigerated pie crust
4 cups pears, peeled and sliced (4 medium)
1/3 cup dried cranberries
1/3 cup apple juice concentrate
1 teaspoon apple pie spice

Steps:

  • Press pastry into the bottom and up the sides of an ungreased 9 inch tart pan with removable bottom; trim edges. Generously prick the bottom with a fork; set aside.
  • In a large skillet, cook the pears, cranberries, apple juice concentrate and apple pie spice over medium heat until pears are tender.
  • Pour into crust. Bake at 375 degrees for 30 to 35 minutes or until crust is golden brown. Cool on wire rack.

PEAR AND CRANBERRY UPSIDE-DOWN CAKE



Pear and Cranberry Upside-Down Cake image

Pear and cranberry upside-down cake. Serve with vanilla ice cream.

Provided by Shanda

Time 1h50m

Yield 18

Number Of Ingredients 16

cooking spray
½ cup unsalted butter
4 cups white sugar, divided
5 medium pears - peeled, cored and sliced
½ (12 ounce) package fresh cranberries
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup vanilla soy milk
⅔ cup canola oil
4 large eggs
1 tablespoon vanilla
1 cup chopped walnuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
  • Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
  • Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
  • Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
  • Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
  • Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 70.7 g, Cholesterol 54.9 mg, Fat 19.3 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 258.6 mg, Sugar 50.3 g

CRANBERRY PEACH TART



Cranberry Peach Tart image

Dinner guests will be impressed with the interesting pairing of fruit in this lovely tart. I think you'll agree it tastes too good to share!

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 13

Pastry for single-crust pie (9 inches)
3 cups frozen sliced peaches, thawed
1 cup fresh or frozen cranberries, thawed
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
1/4 cup slivered almonds, toasted

Steps:

  • Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust. , For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling. , Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking.

Nutrition Facts : Calories 319 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 220mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY PEAR TART WITH GINGERBREAD CRUST



Cranberry Pear Tart With Gingerbread Crust image

This tart is work. But sometimes you need to work a little harder to reap in the benefits - and you'll love this recipe. Fortunately, most of the work can be done way ahead of time. Drop-dead-gorgeous. Drop-dead-delicious. Also, that 'something special' you're looking for for your next Thanksgiving/Holiday meal.

Provided by evelynathens

Categories     Tarts

Time 2h

Yield 10 serving(s)

Number Of Ingredients 22

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
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
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

Steps:

  • 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.

CRANBERRY & PEAR PIES



Cranberry & pear pies image

These cute and festive pies make a good warm dessert or a tangy alternative to mince pies

Provided by Good Food team

Categories     Dessert, Treat

Time 1h

Yield Makes 8

Number Of Ingredients 10

350g plain flour
85g ground almonds
140g caster sugar , plus extra to decorate
225g butter , chopped
1 egg , beaten
400g cranberries , fresh or frozen
50g caster sugar
25g cornflour
325g jar orange curd (we used Waitrose Jaffa orange curd)
450g just-ripe pears , peeled, cored and chopped

Steps:

  • To make the pastry, tip the flour, almonds and sugar into a food processor then pulse in the butter until the mixture resembles breadcrumbs. Pulse in up to 5 tbsp cold water until mixture comes together as a dough. Wrap in cling film and chill for 1 hr.
  • To make the filling, tip the cranberries into a pan with the sugar and cornflour and stir well. Stir in the orange curd, then cook for a few mins until thickened. Add the pears and cook a few mins more, stirring frequently. Cool.
  • Heat oven to 190C/170C fan/gas 5 with a large baking sheet inside. Roll out the pastry and use to line 8 x 10cm individual Yorkshire pudding tins (or 10cm individual tart tins). Spoon in the cooled filling. Roll out the rest of the dough and stamp out 4 x 9cm rounds to make lids. Cut out the centres with a medium star cutter.
  • Carefully cover half the pies with the pastry lids and place the stars on a baking tray. Crimp the edges of each pie (if using straight edged tins) with your finger and thumb, brush the pies and stars with the egg then dredge with sugar. Bake the stars for 8-10 mins and the pies for 15-20 mins until golden. Dredge with more sugar once out of the oven. Place a star on the open pies and serve with cream or ice cream.

Nutrition Facts : Calories 709 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 59 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.45 milligram of sodium

CRANBERRY & BLUE CHEESE TART WITH PEAR SALAD



Cranberry & blue cheese tart with pear salad image

Use up the remains of the cheeseboard and your cranberry sauce in this sweet-savoury tart

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 8

4 onions , finely sliced
2 tbsp olive oil
375g pack ready-rolled puff pastry
3 tbsp cranberry sauce
75g blue cheese
2 Little Gem lettuces , leaves separated
1 pear , cored and thinly sliced
2 tbsp salad dressing

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a non-stick frying pan, cook the onions in the olive oil with some seasoning for 12-15 mins until golden and soft.
  • Lay the pastry on a parchment-lined baking sheet. Spread over the cranberry sauce, leaving a small border. Scatter over the onions. Bake for 20-25 mins, sprinkling with cheese halfway through.
  • Toss the lettuce leaves and pear with the dressing and serve alongside the tart.

Nutrition Facts : Calories 600 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.62 milligram of sodium

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From katerecipebox.com


CRANBERRY PEAR TART - THE LOCAL PALATE
2013-09-04 8 fresh pears. 1 ½ cups sugar. 1 stick (4 ounces) butter. ¾ cup dried cranberries. 4 ounces Grand Marnier. tart dough* frangipane*
From thelocalpalate.com


CRANBERRY PEAR TART WITH ALMOND CREAM - SOME THE WISER
Gently press down on the pear to fan out the slices forming a circle of pear spokes in the center of the tart. Pour the cranberries over the almond cream and arrange evenly over the tart. Bake the tart for 50 to 60 minutes or until the almond cream is puffy and golden. Cool tart on a wire rack and serve at room temperature.
From somethewiser.com


GINGERY CRANBERRY-PEAR TARTLETS - RECIPE - FINECOOKING
Preparation. In a 3-qt. saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to …
From finecooking.com


CRANBERRY PEAR TART RECIPE - BAKERRECIPES.COM
The best delicious Cranberry Pear Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry Pear Tart recipe today! Hello my friends, this Cranberry Pear Tart recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry Pear Tart is amazingly delicious, and ...
From bakerrecipes.com


APPLE PEAR CRANBERRY TART – AMY ROLOFF
2021-10-21 Peel and core the Pears. Slice each pear about ¼ inch and cut each slice in half and place in the bowl of apples. Add the sugar, Cranberries and cornstarch to the fruit bowl and mix together. Set aside. In a small bowl, add in the sugars, cornstarch, ginger, cinnamon and allspice and whisk together.
From amyjroloff.com


CRANBERRY PEAR CRUMBLE TART - OLIVES + THYME
2021-11-04 assembling the tart. In a large bowl, toss the thinly sliced pears, chopped cranberries, sugar, liquid/juice, flour, zest and spices together until well combined with all the fruit coated. Mound the filling into the par-baked crust. Top with the reserved 1/3 crumble topping.
From olivesnthyme.com


CRANBERRY PEAR TART - FORAGED DISH
2017-11-16 Preheat oven to 400°F. Grease an 8-inch pie pan. Rough pie crust to 1/8 inch thickness using a rolling pin, and fit to pie pan. Trim edges as necessary, and set aside.
From forageddish.com


CRANBERRY PEAR TART • MADDIE AUGUSTIN RECIPES
2019-12-19 Instructions. Preheat oven to 350F. Prepare crust by combining almond flour and coconut oil and gently pressing into 8-inch pie tin. Bake for 8-10 minutes, or until slightly golden. Melt mascarpone with cinnamon and honey until dissolved and melted. Combine eggs, ricotta, mascarpone mixture, and almond extract until smooth.
From maddieaugustin.com


APPLE, PEAR AND CRANBERRY TART RECIPE | MYRECIPES
Bake until crust is lightly browned around edges, about 7 minutes more. Cool for at least 10 minutes. Step 3. Spread cranberry mixture over tart crust (reserve juices). Arrange apples and pear in a circle over berries; dot with butter. Bake until fruit has softened and edges are golden brown, 45 to 50 minutes. Let cool.
From myrecipes.com


FALL PEAR AND CRANBERRY TART - MY 100 YEAR OLD HOME
2021-09-30 Shape into a ball. Wrap in plastic wrap and refrigerate for at least one hour. The tart dough can be made one day ahead. While the dough is in the refrigerator, make the tart filling as follows: Using a stand mixer or hand mixer, combine sugar and eggs. Add half and half and sour cream to bowl and mix until combined.
From my100yearoldhome.com


PEAR AND CRANBERRY TART RECIPE - BAKERRECIPES.COM
2014-03-31 What Makes This Pear And Cranberry Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pear And Cranberry Tart. Ready to make this Pear And Cranberry Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, …
From bakerrecipes.com


CRANBERRY-PEAR WONTON TARTS - HUNGRY-GIRL
2019-12-24 Bring a large skillet to medium-high heat. Add butter and let it coat the bottom. Add pears, and sprinkle with brown sugar, cinnamon, and salt. Cook and stir until softened, about 8 minutes. Transfer to a medium bowl to cool, and stir in chopped cranberries and lemon juice. Place each wonton wrapper into a cup of the muffin pan, and press it ...
From hungry-girl.com


CRANBERRY PEAR TARTS | WILTON
Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch Select product: Recipe Right Nonstick Medium Cookie Sheet, 15.2 x 10.2-Inch Recipe Right …
From wilton.com


PEAR CRANBERRY FRANGIPANE TART - COOK TIL DELICIOUS
2017-11-10 All the elements of this tart can be made in advance and it’s best served at room temperature, making it a great candidate for Thanksgiving dinner or a holiday potluck. Pear Cranberry Frangipane Tart. Makes 1 9-inch tart. Ingredients. 1 9-inch tart shell, pre-baked and cooled; For the Poached Pears: 150g / 3/4 cup granulated sugar; 100g / 1/2 ...
From cooktildelicious.com


PEAR AND CRANBERRY TART RECIPE
Preheat oven to 400℉ (200℃).. Peel and slice pears. Grease 9 inch baking pan. Combine corn syrup, sugar, and cornstarch in saucepan. Stir in cranberries and …
From recipeland.com


CRANBERRY PEAR MAPLE BUTTER TARTS | THE SALTY POT
** Remember to pin this Cranberry Pear Maple Butter Tart recipe pin to your favorite holiday dessert board on Pinterest for sake keeping! ** 272 shares. Share; Tweet; Pin; About Joanne. Hi! My name is Joanne, and my loves include cooking and photography, my fur baby Bubba and those special people in my life. While I like to indulge (be it food/shopping/clothing) from time …
From thesaltypot.com


NO-BAKE CRANBERRY PEAR TART - FORKS OVER KNIVES
2012-11-14 For the Filling: Place the pears, cinnamon, nutmeg, maple syrup, apple cider, and dried cranberries in a saucepan and cook over medium heat until the pears are tender, about 10 minutes. Remove the pears and cranberries with a slotted spoon to a bowl and set aside. Return the pan to the heat and cook the remaining liquid in the pan until it is ...
From forksoverknives.com


QUICK FRESH PEAR AND DRIED CRANBERRY TARTS - LINDYSEZ | RECIPES
2021-11-04 Place the peeled, cored, and sliced pears into a large bowl. Toss with half the sugar (2 tablespoons), cinnamon, pinch of salt, and lemon juice. Add the dried cranberries, (or cherries), and nuts. Mix well, then divide evenly between the rounds, spreading the mixture up to the unpricked edge.
From lindysez.com


CRANBERRY PEAR TART THE ZXD RECIPE COLLECTION
Directions Make the crust [Preheat oven to 400 degrees] In a small bowl, mix the egg yolk, 1 tbsp half and half, and ½ tsp vanilla. In a food processor, add 1½ c flour, 3 tbsp sugar, and ½ tsp salt and pulse to combine.
From zxd.recipes


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