Apple, Pear and Cranberry Tart

Apple, Pear and Cranberry Tart
Serves: 8

Cost per Serving:



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1 cup fresh cranberries
1 cup confectioners' sugar
Pastry for 1 9-inch pie, homemade or store-bought
1 large or 2 medium Golden Delicious apples, peeled, halved, cored, thinly sliced
1 large Bosc pear, peeled, halved, cored, thinly sliced
1 tablespoon unsalted butter, cut into small pieces


Prep: 25 Minutes
Stand: 30 Minutes
Cook: 1 Hour, 15 Minutes

1. Pulse berries and sugar in a food processor until finely chopped. Transfer to a sieve set over a bowl. Drain for at least 30 minutes, or up to 2 hours. Reserve juices.

2. Preheat oven to 425°F. Roll out dough on a lightly floured surface into an 11-inch round. Press into a 9-inch tart pan with removable bottom. Trim edges of dough. (You can prepare dough to this point up to 2 hours ahead; refrigerate.) Line dough with parchment; fill with pie weights. Bake until crust is firm, about 10 minutes. Reduce oven temperature to 375°F; remove parchment and weights. Bake until crust is lightly browned around edges, about 7 minutes more. Cool for at least 10 minutes.

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.

4. Pour reserved juices into a small saucepan. Bring to a simmer over medium-low heat. Cook until syrupy and reduced to about 3 Tbsp., 5 to 10 minutes. Brush tart with glaze. Cool before serving.

Created date

October 2014

Nutritional Information

Calories 226
Fat 9 g
Satfat 3 g
Protein 1 g
Carbohydrate 37 g
Fiber 2 g
Cholesterol 7 mg
Sodium 111 mg