CRANBERRY PEAR TART WITH GINGERBREAD CRUST

Cranberry Pear Tart with Gingerbread Crust image

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

Time 2h

Yield 12 servings.

Number Of Ingredients 24

Ingredients

4 cups cranberry juice
1/2 cup sugar
2 tablespoons lemon juice
1 cinnamon stick (3 inches)
4 medium pears, peeled, halved and cored
1/3 cup dried cranberries
CRUST:
1-1/2 cups all-purpose flour
3 tablespoons brown sugar
2-1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup cold butter
1 large egg
2 tablespoons molasses
CUSTARD:
3 large eggs
1/2 cup sour cream
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon grated orange zest
1/4 teaspoon vanilla extract
Dash salt

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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