Cranberry Pear Tart

This tart signals the winter season and will look gorgeous on your dessert table.


Cranberry Pear Tart

Tart crust:

  • 3 cups (426 grams) gluten free all-purpose flour, Bob’s Red Mill preferred
  • 3 tablespoons (36 grams) granulated sugar
  • 1 teaspoon salt
  • 1½ sticks (¾ cup or 170 grams) cold unsalted butter, cut into pieces
  • 1 large (13 grams) egg yolk
  • 3 to 5 tablespoons ice water


  • 3 cups fresh whole cranberries, rinsed
  • 2 Bartlett pears cored and diced, approx 2 cups
  • 1 cup granulated sugar
  • 2½ tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 teaspoon ground ginger


To prepare the tart dough:

  1. Combine the flour, salt, and sugar in a large bowl. Add the butter and, using a pastry blender or fingertips, cut in until only pea-size pieces remain.
  2. Whisk the egg yolk and 1 tablespoon of water in a small bowl. Mix into the dry ingredients until just incorporated and the dough begins to come together. If the dough seems too loose, add 1 tablespoon of cold water at a time until it just holds together. Gather the dough into two balls and flatten each individually. Wrap in plastic and chill for 1 hour before use.
  3. Preheat the oven to 350°F. Roll 1 dough circle out on a lightly floured surface with a floured rolling pin to ¼-inch thickness. Roll the dough over the pin and carefully transfer to the tart pan, pressing the sides down, taking care not to tear the dough. Prick the dough all over with a fork, then bake for 8 minutes. Remove and cool completely on a wire rack.

To prepare the filling:

  1. Preheat the oven to 375°F. Combine the cranberries and pears in a large bowl. Add the sugar, cornstarch, vanilla, and spices and toss to coat.
  2. Add the fruit to the cooled tart dough and bake until the fruit is bubbling and softened, 30 to 35 minutes. Allow to cool, then serve with a big scoop of vanilla ice cream (link to vanilla base).

Kitchen Tips

  • This recipe provides a double batch of tart dough. The extra dough may be wrapped tightly and frozen for up to 1 month. Defrost in refrigerator overnight before using.

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