Pear and Cranberry Tart

Pear and Cranberry Tart

Pear and Cranberry Tart

Prep Time

20 minutes

Cook Time

30 minutes


8 people

This rustic, easy-to-make tart will make a welcome addition to your holiday dessert table.

Why Try? This is a quick simple recipe that can be pulled together at the last minute and served warm with ice cream.

You can find sanding sugar (Wilton Sprinkles) at craft supply stores.


  • 1 1/2 pounds of large pears, such as Anjou, Bosc or Bartlett (approximately 3), cored and sliced
  • 1 cup dried cranberries
  • 1/4 cup rum
  • 1 refrigerated pie dough disk
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated or superfine sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated orange zest
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon cold unsalted butter (1/2 stick), diced
  • 1 egg
  • 2 tablespoons water
  • 2 tablespoons sanding sugar


  • 1 Preheat the oven to 450 degrees.
  • 2 Soak the cranberries in rum for about 1/2 hour.
  • 3 Place the sliced pears and soaked cranberries into pie crust, leaving about a 1 1/2-inch border.
  • 4 Combine flour, sugar, salt, cinnamon, orange zest, and nutmeg in a bowl and stir to blend. Using two knives, cut in the butter until the mixture is crumbly.
  • 5 Sprinkle the mixture evenly on the pears and cranberries.
  • 6 Gently fold the border over the pears and cranberries, pleating it to make a circle.
  • 7 Whisk together the egg and water. Brush the crust with the egg mixture and sprinkle with sanding sugar.
  • 8 Bake for 20-25 minutes or until the crust is golden and pears are tender.


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