Rustic Pear-Cranberry Tart
Prep Time:
20 mins
Total Time:
1 hr 5 mins
Servings:
6 to 8 servings
Ingredients
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2 medium pears, peeled and sliced
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1/2 cup dried cranberries
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1 teaspoon orange zest
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2 tablespoons freshly squeezed orange juice
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1/2 cup sugar
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1/4 cup all-purpose flour
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1/2 teaspoon cinnamon
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1/8 teaspoon ground ginger
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1 pinch of salt
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1/2 teaspoon cornmeal
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1/2 (15-ounce) package refrigerated piecrust (1 sheet)
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1 tablespoon butter, cut into pieces
Directions
1.
Preheat oven to 350 degrees.
2.
In a small bowl, combine pear slices, cranberries, orange zest, and orange juice. In another bowl, stir together sugar, flour, cinnamon, ginger, and salt. Toss dry ingredients with pear-cranberry mixture; set aside.
3.
Dust a sheet of parchment paper with cornmeal. Roll out piecrust on parchment paper to a 12-inch circle. Transfer parchment paper with piecrust to a baking sheet.
4.
Spread pear-cranberry mixture in an 8-inch circle in center of piecrust. Dot with butter pieces. Turn up edges of piecrust, folding in pleats to ease in fullness.
5.
Bake for 45 minutes, or until crust is brown and pear-cranberry mixture is hot and bubbly. Remove from oven and let sit for 15 to 20 minutes. Using two spatulas, carefully lift tart onto a serving plate.
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This rustic, easy-to-make tart will make a welcome addition to your holiday dessert table.
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