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.
- 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.