Apple, Pear and Cranberry Tart

By VerneJ

From: All You (Nov. 2014)

Nutritional Facts per serving: Calories 226; Fat 9 g (Sat Fat 3 g); Protein 1 g; Carbohydrate 37 g;
Fiber 2 g; Cholesterol 7 mg; Sodium 111 mg

Ingredients

• 1 cup fresh cranberries
• 1 cup confectioners' sugar
• Pastry for 1 9-inch pie, homemade or store-bought
• 1 large or 2 medium Golden Delicious apples, peeled, halved, cored, thinly sliced
• 1 large Bosc pear, peeled, halved, cored, thinly sliced
• 1 tablespoon unsalted butter, cut into small pieces

Details

Servings 8
Preparation time 25mins
Cooking time 130mins
Adapted from myrecipes.com

Preparation

Step 1

1. Pulse berries and sugar in a food processor until finely chopped. Transfer to a sieve set over a bowl. Drain for at least 30 minutes, or up to 2 hours. Reserve juices.

2. Preheat oven to 425°F. Roll out dough on a lightly floured surface into an 11-inch round. Press into a 9-inch tart pan with removable bottom. Trim edges of dough. (You can prepare dough to this point up to 2 hours ahead; refrigerate.) Line dough with parchment; fill with pie weights. Bake until crust is firm, about 10 minutes. Reduce oven temperature to 375°F; remove parchment and weights. Bake until crust is lightly browned around edges, about 7 minutes more. Cool for at least 10 minutes.

3. Spread cranberry mixture over tart crust (reserve juices). Arrange apples and pear in a circle over berries; dot with butter. Bake until fruit has softened and edges are golden brown, 45 to 50 minutes. Let cool.

4. Pour reserved juices into a small saucepan. Bring to a simmer over medium-low heat. Cook until syrupy and reduced to about 3 Tbsp., 5 to 10 minutes. Brush tart with glaze. Cool before serving.