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Pear and Cranberry Rustic Tart
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Pear and Cranberry Ginger Tart with Almond Essence - a delightful and flavorful rustic dessert!
Ingredients:
  • 4 pounds (about 8) Bosc or Bartlett pears (ripe but still quite firm, NOT soft), peeled, cored, cubed into 1-inch pieces (or halved)
  • 1-inch piece fresh ginger, peeled, chopped
  • 1/2 cup granulated sugar (do not sub brown sugar, it will change the taste too much)
  • 1/4 cup (half a stick) butter, cut into small cubes
  • 1 pie crust recipe
  • 1 cup fresh or frozen cranberries
  • 1 teaspoon almond extract
Instructions:
  • Prepare a homemade butter crust or use a store-bought frozen pie crust.
  • Prepare the pears for roasting: Preheat oven to 400°F and line a roasting pan with aluminum foil. Combine cubed pears (or pear halves), ginger, and sugar in the pan, ensuring an even spread. Dot the top with butter. Roast for 1 to 1 1/2 hours until pears are tender and caramelized, then cool before serving.
  • Transfer the roasted pears from the pan to a large bowl using a slotted spoon. Mix in the cranberries and almond extract.
  • Preheat oven to 350°F. Roll out the pie dough into a 13-inch circle and place it on a rimmed baking sheet. Spoon pear and cranberry filling into the center of the dough, leaving a 2 to 3 inch border. Fold the edges over the fruit, pleating the crust as you go, keeping the center exposed.
  • Refrigerate for 30 minutes before placing in the oven.
  • Bake: Bake at 350°F for 1 hour, or until the crust turns golden brown. Allow to cool on a rack for at least an hour before serving.

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