Cranberry-Pear Tart with Hazelnut Topping Recipe

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Cranberry-Pear Tart with Hazelnut Topping Recipe
Cranberry-Pear Tart with Hazelnut Topping Recipe photo by Taste of Home
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Cranberry-Pear Tart with Hazelnut Topping Recipe

Read Reviews
4 1 1
Publisher Photo
Treat your family to a fruity, nutty tart that starts with convenient store-bought pastry. Festive ruby-red cranberries, succulent pears and the added touch of crunchy hazelnuts make this dessert unforgettable. —Shelisa Terry, Henderson, Nevada
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 1 sheet refrigerated pie pastry
  • 2 cups fresh or frozen cranberries, coarsely chopped
  • 3 medium ripe pears, peeled and coarsely chopped
  • 1 cup chopped hazelnuts
  • 1-1/4 cups packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter
  • 2 tablespoons hazelnut liqueur
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter.
Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack.
Stir liqueur into whipped topping; serve with tart. Yield: 14 servings.
Originally published as Cranberry-Pear Tart with Hazelnut Topping in Simple & Delicious December/January 2013, p85

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  • 1 sheet refrigerated pie pastry
  • 2 cups fresh or frozen cranberries, coarsely chopped
  • 3 medium ripe pears, peeled and coarsely chopped
  • 1 cup chopped hazelnuts
  • 1-1/4 cups packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter
  • 2 tablespoons hazelnut liqueur
  • 1 carton (8 ounces) frozen whipped topping, thawed
  1. Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
  2. Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter.
  3. Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack.
  4. Stir liqueur into whipped topping; serve with tart. Yield: 14 servings.
Originally published as Cranberry-Pear Tart with Hazelnut Topping in Simple & Delicious December/January 2013, p85

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Reviews forCranberry-Pear Tart with Hazelnut Topping

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heartstamper50 User ID: 2925447 188262
Reviewed Nov. 24, 2013

"The great flavor combinations plus the crunchy walnuts makes for a very satisfying dessert. However, mine was very soupy so I will add 1 or 2 Tablespoons of flour next time. And there WILL BE a next time!"

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