Cranberry Pear Tart

The first time I made this tart, I was rushing to bring something to a Friendsgiving and completely underestimated how stunning the ruby red cranberries would look against those golden pears. My friend Sarah actually gasped when I pulled it from the oven, the juices bubbling up through the fruit like something out of a magazine. Now it is the one dessert people actually request by name, probably because that tart cranberry bite cuts through all the heavy holiday sides so perfectly.

Last December I made three of these tarts in one weekend for different gatherings, and by the third one I had learned that arranging the pear slices in concentric circles while hiding the cranberries underneath creates this stunning surprise when people cut into it. My neighbor asked for the recipe before she even took a second bite.

Ingredients

• All-purpose flour: The foundation for a tender crust that holds up beautifully to juicy fruit fillings
• Powdered sugar: Dissolves more easily than granulated sugar for a smooth, delicate pastry texture
• Salt: Just enough to balance the sweetness and bring out the buttery notes
• Unsalted butter: Keep it ice cold and cut into small cubes before starting for the flakiest results
• Egg yolk: Adds richness and helps bind the dough together without making it tough
• Ice water: Start with two tablespoons and only add more if the dough seems too dry to come together
• Ripe pears: Look for pears that give slightly to pressure but still feel firm enough to hold their shape
• Fresh or frozen cranberries: Do not thaw frozen cranberries or they will release too much liquid during baking
• Granulated sugar: Sweetens the tart filling while helping the fruit juices thicken into a glossy sauce
• Cornstarch: The secret to preventing a soggy bottom crust by thickening those fruit juices
• Ground cinnamon and nutmeg: Warm spices that complement both the pears and cranberries beautifully
• Orange zest and juice: Brightens the entire tart and makes the cranberry flavor really sing
• Vanilla extract: Rounds out all the flavors with its warm comforting presence
• Coarse sugar: Creates a sparkling crunchy top that makes this tart look bakery worthy

Instructions

Preheat and prepare your pan:

Get your oven to 375°F and lightly butter a 9 inch tart pan with a removable bottom so nothing sticks later.

Make the crust:

Whisk the flour, powdered sugar, and salt together, then work in that cold butter until you see coarse crumbs throughout. Add the egg yolk and ice water, mixing just until everything starts clumping together into a dough.

Press and chill the crust:

Press the dough evenly across the bottom and up the sides of your tart pan, then pop it in the refrigerator for 15 minutes to firm up.

Mix the filling:

Gently toss those pears and cranberries with sugar, cornstarch, cinnamon, nutmeg, orange zest, orange juice, and vanilla until every piece is coated.

Assemble the tart:

Arrange the fruit mixture in an even layer over your chilled crust, then sprinkle the top with coarse sugar if you want that extra sparkle.

Bake until golden:

Bake for 40 minutes until the crust turns a beautiful golden brown and the fruit filling is bubbling up around the edges.

Cool completely:

Let the tart rest on a wire rack for at least 30 minutes before removing from the pan so the filling has time to set.

Add the finishing touch:

Dust with powdered sugar right before serving if you want that bakery style presentation.

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This tart has become my go to when I want to bring something that looks impressive but does not require me to stress in the kitchen. My mother-in-law actually asked for the recipe after Thanksgiving dinner, which might be the highest compliment I have ever received.

Make Ahead Magic

The crust dough can be made up to two days ahead and kept wrapped tightly in the refrigerator, or frozen for up to a month if you want to get a serious head start on holiday baking.

Serving Suggestions

A slice of this tart needs nothing more than a cup of coffee after dinner, though I have been known to sneak a piece for breakfast the next morning when the flavors have had even more time to develop.

Variations to Try

Sometimes I swap in apples when pears are not at their best, or sprinkle chopped walnuts over the filling for some crunchy texture that pairs so well with the soft fruit.

• Try adding a handful of dried cranberries to boost the tart flavor even more
• A sprinkle of cardamom instead of nutmeg creates a lovely warming twist
• Brush the crust with beaten egg before baking for an even deeper golden color

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There is something so satisfying about pulling a gorgeously red and golden tart from the oven, knowing it will disappear within minutes at any gathering.

Recipe Q&A

→ Can I use frozen cranberries?

Yes, frozen cranberries work perfectly in this tart. Add them directly to the filling without thawing to prevent them from becoming too soft. They may need an extra 5-10 minutes of baking time.

→ How should I store leftovers?

Keep the tart covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Bring to room temperature before serving for the best texture and flavor.

→ Can I make this ahead of time?

The dough can be prepared and refrigerated up to 2 days in advance. You can also fully bake the tart a day ahead and store it at room temperature. Dust with powdered sugar just before serving.

→ What other fruits work well?

Apples make an excellent substitute for pears, offering a slightly firmer texture. You can also mix in half apples and half pears, or add a handful of chopped walnuts or pecans for extra crunch.

→ Why did my crust shrink?

Shrinking usually happens when the dough warms up too much before baking. Make sure to chill the pressed crust for the full 15 minutes, and avoid stretching the dough when pressing it into the pan.

→ Is this tart freezer-friendly?

The baked tart can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw at room temperature. The crust may soften slightly, but reheating in a 350°F oven for 10 minutes helps restore crispness.