Pear Cranberry Tart
When I came across this recipe for a pear cranberry tart, it caught my attention. The flavor combination sounded intriguing so I thought I'd give it a try. My dinner guests gave the taste testing results a big thumbs up and encouraged me to pass it along.
Place the pie crusts on a lightly floured surface. Brush one crust with water and sprinkle with 1 teaspoon sugar. Thicken the crusts by putting the second crust on top of the first and roll them out together into a 15-inch circle.
Place the crust on a rimmed baking sheet that has been lightly greased or lined with parchment paper. It's okay if the edges fall over the baking sheet. You'll fold these inward later.
Mix the pear slices, 1/4 cup sugar, flour, cinnamon and cranberries in a bowl.
Spoon the pear mixture into the center of the crust, leaving a 1 1/2-inch border.
Dot the pears with butter.
Fold about 2 inches of the outer edges of the dough toward the center of the tart to cover part of the pears, leaving about a 4-inch opening in the center. Press the edges lightly to seal.
Sprinkle the pears with 1 teaspoon sugar.
Bake in a preheated 375 degree F oven for 40 minutes or until pears are tender and the crust is golden. If the crust browns too quickly, cover with a foil tent.
Allow to cool before serving with fresh whipped cream or ice cream.
Time to prepare: 1 hour, 40 minutes.