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A Cranberry Tart Fit For Any Winter Celebration


Cranberry Pear Tart
Serves 8
This cranberry tart with an almond and crème fraîche filling balances the brightness of cranberries with sweet pears and a buttery crust. Top this eye-catching tart with an dollop of sweetened crème fraiche for a dessert that's perfect for parties.
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Ingredients
  1. FOR TART SHELL:
  2. 1 ⅓ cups flour
  3. 2 tablespoons sugar
  4. ¼ teaspoon salt
  5. 8 ounces Vermont Creamery cultured butter unsalted, cold and cut into tablespoon sized pieces
  6. 1 large egg yolk
  7. 1–2 tablespoons ice water
  8.  
  9. FOR TART FILLING:
  10. ¼ cup sugar
  11. ½ cup almond paste
  12. 2 eggs
  13. ½ cup Vermont Creamery crème fraiche
  14. 2 ounches Vermont Creamery cultured butter, unsalted, softened
  15. 1 teaspoon orange zest
  16. 2 tablespoons flour
  17. ¼ tsp baking powder
  18. ½ tsp salt
  19. 2-3 Anjou pears, cored and sliced thinly
  20. 1 cup cranberries
Instructions
  1. Preheat oven to 350° F.
  2. In a blender, add flour, sugar and salt. Pulse to combine. Add cold butter and blend until butter is incorporated and mixture is pea-sized balls. Do not over mix.
  3. In a small bowl, mix egg yolk and water, add to blender and pulse to combine until dough comes together.
  4. Turn dough onto a lightly floured surface, patting into a disk. Roll dough until just larger than the shape of pan and gently lift to fit pan. Press dough into flutes of pan and trim edges with a sharp knife.
  5. Using tines of a fork, pierce the bottom of the tart shell liberally to prevent air bubbles from forming.
  6. In a small bowl, whisk to combine flour, baking powder, and salt. Set aside.
  7. Using a mixer, beat the sugar, almond paste, eggs until combined.
  8. Add in the crème fraiche, butter, orange zest and flour mixture until blended.
  9. Pour into the tart shell and spread evenly. Layer the pears and cranberries across the top of the crème fraiche mixture and bake for 40 minutes.
Notes
  1. Tip: Serve with a dollop of crème fraiche sweetened with a little powdered sugar and a teaspoon of vanilla or whiskey.
culture: the word on cheese https://culturecheesemag.com/

Vermont Creamery

Vermont Creamery has been making artisanal hand crafted cheeses for over a quarter century. Owners Allison Hooper and Bob Reese started out in a milk house on a goat dairy in Brookfield, Vermont. Quickly they outgrew the converted creamery and in 1989 the team moved to their current location in Websterville, Vermont. Today, Vermont Creamery has over 75 employees and works with 15 family goat farms.

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