Cranberry Pear Tart with Gingerbread Crust |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Three fabulous flavors of fallpears, cranberries and gingerbreadcome together in this delectable dessert. It can be served warm, but my family prefers it chilled.Sarah Badding, Langdon, North Dakota Ingredients:
4 cups cranberry juice |
1/2 cup sugar |
2 tablespoons lemon juice |
1 cinnamon stick (3 inches) |
4 medium pears, peeled, halved and cored |
1/3 cup dried cranberries |
crust: |
1-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons brown sugar |
2-1/2 teaspoons ground cinnamon |
2 teaspoons ground ginger |
3/4 teaspoon ground allspice |
1/2 teaspoon salt |
1/2 cup cold butter |
1 egg |
2 tablespoons molasses |
custard: |
3 eggs |
1/2 cup sour cream |
1/3 cup sugar |
1/4 cup 2% milk |
1 teaspoon grated orange peel |
1/4 teaspoon vanilla extract |
dash salt |
Directions:
1. In a large saucepan, bring the cranberry juice, sugar, lemon juice and cinnamon stick to a boil; add pears. Reduce heat, simmer, uncovered, for 10-15 minutes or until pears are tender. Remove from the heat; stir in cranberries. Cool to room temperature.
2. Meanwhile, in a food processor, combine the flour, brown sugar, cinnamon, ginger, allspice and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. Add egg and molasses; pulse just until moistened. Press onto the bottom and 1 in. up the sides of a greased 11-in. fluted tart pan with removable bottom. Bake at 375° for 15 minutes. Cool completely on a wire rack. Reduce heat to 325°.
3. Drain pears and cranberries, reserving juice. Pat pears and cranberries dry; discard cinnamon stick.
4. In a small bowl, whisk the eggs, sour cream, sugar, milk, orange peel, vanilla and salt. Stir in half of the cranberries; spoon half of mixture into tart. Slice pear halves; arrange over custard. Top with remaining custard. Bake for 45-50 minutes or until custard is set. Cool completely on a wire rack.
5. Place reserved juice in a large saucepan. Bring to a boil. Cook until liquid is reduced to 1 cup; brush over pears. Arrange remaining cranberries around tart. Chill until serving. Yield: 12 servings.
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