Directions

• In a large saucepan, bring the cranberry juice, sugar, lemon juice
• and cinnamon stick to a boil; add pears. Reduce heat, simmer,
• uncovered, for 10-15 minutes or until pears are tender. Remove from
• the heat; stir in cranberries. Cool to room temperature.
• Meanwhile, in a food processor, combine the flour, brown sugar,
• cinnamon, ginger, allspice and salt; cover and pulse to blend. Add
• butter; cover and pulse until mixture resembles coarse crumbs. Add
• egg and molasses; pulse just until moistened. Press onto the bottom
• and 1 in. up the sides of a greased 11-in. fluted tart pan with
• removable bottom. Bake at 375° for 15 minutes. Cool completely
• on a wire rack. Reduce heat to 325°.
• Drain pears and cranberries, reserving juice. Pat pears and
• cranberries dry; discard cinnamon stick.
• In a small bowl, whisk the eggs, sour cream, sugar, milk, orange
• peel, vanilla and salt. Stir in half of the cranberries; spoon half
• of mixture into tart. Slice pear halves; arrange over custard. Top
• with remaining custard. Bake for 45-50 minutes or until custard is
• set. Cool completely on a wire rack.
• Place reserved juice in a large saucepan. Bring to a boil. Cook until
• liquid is reduced to 1 cup; brush over pears. Arrange remaining
• cranberries around tart. Chill until serving. Yield: 12 servings.