Ingrédients pour Cranberry Pear Tart With Gingerbread Crust
- Cranberry Juice Cocktail
- 1 ¼ cups granulated sugar
- Cinnamon Sticks
- Fresh Lemon Juice
- 4 ripe pears, peeled, cored, and halved or quartered
- Lemon, Juice Of
- Dried Cranberries
- All Purpose Flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Ground Ginger
- Ground Allspice
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter
- 1 large egg yolk
- Dark Molasses
- 2 large eggs
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon vanilla extract
- Orange Zest
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Comment préparer Cranberry Pear Tart With Gingerbread Crust
- **Make Pear Mixture:** In a saucepan, combine 1 cup cranberry juice, ¾ cup granulated sugar, 1 cinnamon stick, and 2 tablespoons lemon juice.
- Bring to a boil, then add 4 ripe but firm pears, peeled, cored, and halved or quartered.
- Reduce heat to a simmer and cook gently for 10-15 minutes, or until pears are tender but not falling apart.
- Remove from heat. Stir in 1 cup fresh or frozen cranberries. Let the mixture cool completely.
- Cover and chill for at least 8 hours, or preferably overnight.
- **Make Gingerbread Crust:** In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground allspice, and ¼ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg yolk and 2 tablespoons molasses.
- Add the wet ingredients to the flour mixture and mix until just combined. The dough will be crumbly.
- Press the dough into a 10-inch tart pan with a removable bottom. Trim and crimp the edges.
- Chill the crust for at least 30 minutes.
- **Preheat oven to 375°F (190°C).**
- Prick the crust all over with a fork. Line with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes. Remove the weights and parchment paper and bake for a further 10 minutes, or until lightly golden.
- Let the crust cool completely.
- **Assemble the Tart:** Remove the cinnamon stick from the pear mixture. Drain the pears and half of the cranberries on paper towels, reserving the syrup and remaining cranberries.
- In a medium bowl, whisk together 2 large eggs, ½ cup granulated sugar, ½ cup sour cream, ¼ cup milk, 1 teaspoon vanilla extract, the zest of 1 lemon, and a pinch of salt.
- Gently stir in the drained cranberries.
- **Preheat oven to 325°F (165°C).**
- Pour half of the custard into the cooled crust.
- Arrange 4 pear halves, sliced crosswise, decoratively over the custard, alternating with whole pear halves. Spoon the remaining custard around the pears.
- Bake for 50-55 minutes, or until the custard is set and lightly golden.
- Remove the tart from the oven and let cool completely in the pan before removing the sides.
- **Make Cranberry Glaze:** Boil the reserved cranberry syrup until reduced to about 1 cup and thickened to a jelly-like consistency. Remove from heat and allow to cool slightly.
- Gently brush some of the glaze over the pears. Arrange the remaining cranberries around the edge of the tart.
- Serve warm or chilled.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
178g
Fat
39g
Carbs
22g
