Rustic Pear and Cranberry Tart Recipe

For crisp fall days, you can’t go wrong with this Rustic Pear and Cranberry Tart Recipe. Pear and cranberry recipes are so delicious because of how the sweetness of fresh pears is complemented by the tartness of fresh cranberries.

Rustic Pear and Cranberry Tart Recipe

4 pounds (about 8) Bosc or Bartlett pears (ripe but firm), peeled, cored, cubed into 1-inch pieces
1-inch piece of fresh ginger, peeled, chopped
1/2 cup granulated sugar
1/4 cup butter, cut into small cubes
1 refrigerated boxed pie crust
1 cup fresh cranberries
1 teaspoon almond extract

Preheat oven to 400°F. Line a roasting pan with aluminum foil. Toss together in the pan the cubed pears, ginger, and sugar, and spread out evenly in the pan. Dot the top with butter. Roast for 1 to 1 1/2 hours, until the pears are tender when pierced with a fork, and starting to get brown and caramelized around the edges. Remove from oven and let cool. Use a slotted spoon to lift the pears out of the roasting pan, and place in a large bowl. Stir in the cranberries and almond extract. Preheat oven to 350°F. Roll-out the pie dough to a 13-inch diameter. Place on a rimmed baking sheet. Mound the pear and cranberry filling in the middle of the dough round, leaving a 2 to 3 inch border. Fold up the edges over the fruit, pleating the crust around the edges, leaving most of the fruit exposed in the center. Chill for half an hour before baking. Bake for 1 hour, or until the crust is nicely browned. Cool on a rack for at least an hour before serving.

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