Main
Recipes
Upside-Down Pear Cranberry Tart (Food Network Kitchens) Recipe

Upside-Down Pear Cranberry Tart (Food Network Kitchens) Recipe

Posted by

Rate It!

Upside-Down Pear Cranberry Tart (Food Network Kitchens)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 1/2 lb (about 5) hard anjou or bosc pears, peeled, cored and quartered
1/4 tsp freshly grated nutmeg
juice from 1 lemon (2 to 3 tbsp)
6 tbsp unsalted butter
1/2 tsp salt
2/3 cups granulated sugar
1 tsp pure vanilla extract1/2 cup dried cranberries
2 tbsp finely chopped crystalized ginger
all-purpose flour , for dusting
1 pie crust, recipe follows, or 2 refrigerated store-bought crusts , rolled together
creme fraiche , for serving, optional
1 1/4 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 stick cold butter, cut into 1/2-inch chunks
4 to 5 tbsp ice water

Directions:

Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
Pie Crust:
Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.
Cook's Notes: This tart tastes great served warm but if you decide to serve it chilled, turn it out and chill it without the pan. The tart will release lots of liquid, but I found that later it will re-absorb it.Stop cooking the caramel when it turns the color of light tea. Once it begins to change color, that means it's cooking fast. If you want it to stop the cooking, take it off the stove and put a big metal spoon in it.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	319.2 Kcal (1336 kJ)
Calories from fat	128.02 Kcal
		% Daily Value*
Total Fat	14.22g	22%
Cholesterol	20.52mg	7%
Sodium	498.28mg	21%
Potassium	61.47mg	1%
Total Carbs	45.34g	15%
Sugars	16.18g	65%
Dietary Fiber	1.12g	4%
Protein	2.76g	6%
Vitamin C	2.1mg	3%
Vitamin A	0.1mg	3%
Iron	0.5mg	3%
Calcium	18.7mg	2%

Amount Per 100 g
Calories	372.44 Kcal (1559 kJ)
Calories from fat	149.37 Kcal
		% Daily Value*
Total Fat	16.6g	22%
Cholesterol	23.94mg	7%
Sodium	581.38mg	21%
Potassium	71.72mg	1%
Total Carbs	52.91g	15%
Sugars	18.87g	65%
Dietary Fiber	1.31g	4%
Protein	3.22g	6%
Vitamin C	2.4mg	3%
Vitamin A	0.1mg	3%
Iron	0.6mg	3%
Calcium	21.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Double Peanut Butter Cookies

Butter or 1/2 cup margarine, Creamy peanut butter and 6 more..
Spice Cookies with Crystallized Ginger

White sugar, Unsalted butter, Egg white, Dark corn syrup and 9 more..
Good Eats' Individual Peach Upside-Down Cakes - Alton Brown

Unsalted butter, Light brown sugar, Peaches, peeled and 9 more..
Individual Upside-Down Cakes

Unsalted butter, divided, Light brown sugar and 10 more..
Individual Peach Upside-Down Cake (Alton Brown)

Unsalted butter, divided, Light brown sugar and 10 more..
Blueberry Tarts With Meyer Lemon Cream

Butter, room temperature, Dark brown sugar and 13 more..
Oat Crisps with Blueberries and Crème Fraîche

Unsalted butter, melted, Dark brown sugar and 5 more..
Perfect Blueberry Pie

All-purpose flour, Sugar, Salt, Salad oil, Milk and 7 more..
Raspberry-Almond Torte with Chocolate Ganache

Butter, softened, Almond paste, Granulated sugar, divided and 11 more..