CRANBERRY PEAR TART WITH GINGERBREAD CRUST
Three fabulous flavors of fall-pears, cranberries and gingerbread-come together in this delectable dessert. It can be served warm, but my family prefers it chilled.-Sarah Badding, Langdon, North Dakota
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12 servings.
Number Of Ingredients 24
Steps:
- 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 zest, 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.
Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 199mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
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