Cranberry Pear Tart Recipe

5
Cranberry Pear Tart Recipe
Cranberry Pear Tart Recipe photo by Taste of Home
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Cranberry Pear Tart Recipe

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5
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Our home economists came up with this delightful pear tart accented with dried cranberries. While it’s lovely as is, it also would be good served warm with ice cream.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 1 sheet refrigerated pie pastry
  • 4 cups sliced peeled fresh pears (about 4 medium)
  • 1/3 cup dried cranberries
  • 1/3 cup thawed apple juice concentrate
  • 1 teaspoon apple pie spice

Directions

Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom; trim edges. Generously prick the bottom with a fork; set aside.
In a large skillet, cook the pears, cranberries, apple juice concentrate and apple pie spice over medium heat until pears are tender. Pour into crust. Bake at 375° for 30-35 minutes or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.
Originally published as Cranberry Pear Tart in Quick Cooking November/December 2005 , p16

Nutritional Facts

1 slice: 203 calories, 7g fat (3g saturated fat), 5mg cholesterol, 104mg sodium, 35g carbohydrate (17g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1/2 fruit.

  • 1 sheet refrigerated pie pastry
  • 4 cups sliced peeled fresh pears (about 4 medium)
  • 1/3 cup dried cranberries
  • 1/3 cup thawed apple juice concentrate
  • 1 teaspoon apple pie spice
  1. Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom; trim edges. Generously prick the bottom with a fork; set aside.
  2. In a large skillet, cook the pears, cranberries, apple juice concentrate and apple pie spice over medium heat until pears are tender. Pour into crust. Bake at 375° for 30-35 minutes or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.
Originally published as Cranberry Pear Tart in Quick Cooking November/December 2005 , p16

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