Cranberry Pear Tart With Gingerbread Crust Recipe

How to Make Cranberry Pear Tart With Gingerbread Crust

1. **Make Pear Mixture:** In a saucepan, combine 1 cup cranberry juice, ¾ cup granulated sugar, 1 cinnamon stick, and 2 tablespoons lemon juice.
2. Bring to a boil, then add 4 ripe but firm pears, peeled, cored, and halved or quartered.
3. Reduce heat to a simmer and cook gently for 10-15 minutes, or until pears are tender but not falling apart.
4. Remove from heat. Stir in 1 cup fresh or frozen cranberries. Let the mixture cool completely.
5. Cover and chill for at least 8 hours, or preferably overnight.
6. **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.
7. Cut in ½ cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
8. In a small bowl, whisk together 1 large egg yolk and 2 tablespoons molasses.
9. Add the wet ingredients to the flour mixture and mix until just combined. The dough will be crumbly.
10. Press the dough into a 10-inch tart pan with a removable bottom. Trim and crimp the edges.
11. Chill the crust for at least 30 minutes.
12. **Preheat oven to 375°F (190°C).**
13. Prick the crust all over with a fork. Line with parchment paper and fill with pie weights or dried beans.
14. Bake for 15 minutes. Remove the weights and parchment paper and bake for a further 10 minutes, or until lightly golden.
15. Let the crust cool completely.
16. **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.
17. 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.
18. Gently stir in the drained cranberries.
19. **Preheat oven to 325°F (165°C).**
20. Pour half of the custard into the cooled crust.
21. Arrange 4 pear halves, sliced crosswise, decoratively over the custard, alternating with whole pear halves. Spoon the remaining custard around the pears.
22. Bake for 50-55 minutes, or until the custard is set and lightly golden.
23. Remove the tart from the oven and let cool completely in the pan before removing the sides.
24. **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.
25. Gently brush some of the glaze over the pears. Arrange the remaining cranberries around the edge of the tart.
26. Serve warm or chilled.