Cranberry Pear Tart With Gingerbread Crust
If you have around 2 hours to spend in the kitchen, Cranberry Pear Tart With Gingerbread Crust might be a super lacto ovo vegetarian recipe to try. This recipe makes 10 servings with 420 calories, 5g of protein, and 14g of fat each. For $1.07 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish for Christmas. This recipe from Food.com requires sugar, dried cranberries, cinnamon, and eggs. 12 people have made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so outstanding. Pressed-Crust Pear Tart, Apple-Pear Tart with Cornmeal Crust, and Port-Glazed Pear Tart with Rosemary-Cornmeal Crust are very similar to this recipe.
Servings: 10
Ingredients:
3 tablespoons firmly packed brown sugar
1⁄2 cup butter, cold, cut into bits
2 1⁄2 teaspoons cinnamon
4 inches cinnamon sticks
4 cups cranberry juice cocktail
2 tablespoons dark molasses
1⁄3 cup dried cranberries
1 large egg yolk
3 large eggs
1 1⁄2 cups all-purpose flour
3⁄4 teaspoon ground allspice
2 teaspoons ground ginger
1⁄2 lemon, juice of
2 tablespoons fresh lemon juice
1⁄4 cup milk
1 teaspoon freshly grated orange zest
4 large firm ripe pears, halved lengthwise, peeled, cored and put into a bowl of ice water acidulated with
1⁄2 teaspoon salt
1⁄2 cup sour cream
1⁄3 cup sugar
1⁄2 cup sugar
1⁄2 teaspoon vanilla
Equipment:
sauce pan
bowl
tart form
aluminum foil
oven
frying pan
slotted spoon
paper towels
whisk
Cooking instruction summary:
Make pear mixture: In a saucepan, combine cranberry juice, sugar, cinnamon stick and lemon juice.Bring to boil and add pears.Heat until it just comes to simmer and simmer gently for 10-15 minutes, or until the pears are just tender.Remove from heat, stir in cranberries and let mixture cool.Chill, covered, for at least 8 hours.(may be made 2 days in advance) Crust: Blend together flour, brown sugar, cinnamon, ginger, allspice and salt.Cut in butter until mixture resembles coarse meal.In a small bowl, stir together egg yolk and the molasses.Add to flour mixture and mix until combined well but still crumbly.Turn out onto 10 inch tart pan with removable rim and press onto bottom and up sides of pan.Chill crust for 30 minutes.Preheat oven to 375F.Prick crust all over with fork, line with foil, fill with pie weights or dry beans, and bake in lower third of oven for 15 minutes.Remove foil and pie weights and bake crust a further 10 minutes.Let cool.Transfer poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard cinnamon, and reserve syrup with remaining cranberries.In a small bowl, whisk together eggs, sugar, sour cream, milk, vanilla, zest and a pinch of salt.Stir in the drained cranberries.Preheat oven to 325F.Spoon half of custard into the crust.Slice 4 of the pear halves crosswise on the diagonal, arrange decoratively over the custard alternately with the unsliced pear halves, and spoon remaining custard around pears.Bake tart in middle of oven for 50-55 minutes or until custard is just set.Remove rim of pan and let cool.(may be made up to 8 hours in advance, cooled completely and chilled) Boil reserved syrup until reduced to 1 cup and is jelly-like in consistency and transfer cranberries with slotted spoon to a plate to cool.Brush pears with some of cranberry glaze and arrange cranberries around edge of tart.Serve warm or chilled.
Step by step:
1. Make pear mixture: In a saucepan, combine cranberry juice, sugar, cinnamon stick and lemon juice.Bring to boil and add pears.
2. Heat until it just comes to simmer and simmer gently for 10-15 minutes, or until the pears are just tender.
3. Remove from heat, stir in cranberries and let mixture cool.Chill, covered, for at least 8 hours.(may be made 2 days in advance) Crust: Blend together flour, brown sugar, cinnamon, ginger, allspice and salt.
4. Cut in butter until mixture resembles coarse meal.In a small bowl, stir together egg yolk and the molasses.
5. Add to flour mixture and mix until combined well but still crumbly.Turn out onto 10 inch tart pan with removable rim and press onto bottom and up sides of pan.Chill crust for 30 minutes.Preheat oven to 375F.Prick crust all over with fork, line with foil, fill with pie weights or dry beans, and bake in lower third of oven for 15 minutes.
6. Remove foil and pie weights and bake crust a further 10 minutes.
7. Let cool.
8. Transfer poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard cinnamon, and reserve syrup with remaining cranberries.In a small bowl, whisk together eggs, sugar, sour cream, milk, vanilla, zest and a pinch of salt.Stir in the drained cranberries.Preheat oven to 325F.Spoon half of custard into the crust.Slice 4 of the pear halves crosswise on the diagonal, arrange decoratively over the custard alternately with the unsliced pear halves, and spoon remaining custard around pears.
9. Bake tart in middle of oven for 50-55 minutes or until custard is just set.
10. Remove rim of pan and let cool.(may be made up to 8 hours in advance, cooled completely and chilled) Boil reserved syrup until reduced to 1 cup and is jelly-like in consistency and transfer cranberries with slotted spoon to a plate to cool.
11. Brush pears with some of cranberry glaze and arrange cranberries around edge of tart.
12. Serve warm or chilled.
Nutrition Information:
covered percent of daily need
