Cranberry Pear Tart
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.
Ingredients
- FOR TART SHELL:
- 1 ⅓ cups flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 8 ounces Vermont Creamery cultured butter unsalted cold and cut into tablespoon sized pieces
- 1 large egg yolk
- 1 –2 tablespoons ice water
- FOR TART FILLING:
- ¼ cup sugar
- ½ cup almond paste
- 2 eggs
- ½ cup Vermont Creamery crème fraiche
- 2 ounches Vermont Creamery cultured butter unsalted, softened
- 1 teaspoon orange zest
- 2 tablespoons flour
- ¼ tsp baking powder
- ½ tsp salt
- 2-3 Anjou pears cored and sliced thinly
- 1 cup cranberries
Instructions
- Preheat oven to 350° F.
- 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.
- In a small bowl, mix egg yolk and water, add to blender and pulse to combine until dough comes together.
- 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.
- Using tines of a fork, pierce the bottom of the tart shell liberally to prevent air bubbles from forming.
- In a small bowl, whisk to combine flour, baking powder, and salt. Set aside.
- Using a mixer, beat the sugar, almond paste, eggs until combined.
- Add in the crème fraiche, butter, orange zest and flour mixture until blended.
- 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
Tip: Serve with a dollop of crème fraiche sweetened with a little powdered sugar and a teaspoon of vanilla or whiskey.
Vermont Creamery
Consciously crafted in Vermont’s green mountains, Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraîche have hundreds of national and international awards. In their 34th year of business, Vermont Creamery supports a network of more than 17 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery has been ranked one of “The Best Places to Work in Vermont,” by Vermont Business Magazine. Vermont Creamery is an independently operated subsidiary of Minnesota-based Land ‘O Lakes, Inc., one of America’s premier agribusiness and food companies. For more information, visit vermontcreamery.com.
