Pear and Cranberry Tart

 


Pear and Cranberry Tart

3 tbsp dried cranberries

1 tbsp butter

3-4 firm, ripe Anjou  pears that are unpeeled, cored and thinly sliced

2 tbsp granulated white sugar

1 piece of frozen puff pastry, thawed

1 egg, lightly beaten

1 tbsp fresh rosemary, finely chopped

Optional: Roasted sliced almonds


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Cover cranberries with hot water and let stand for 10 minutes.  Drain.

Melt butter in a pan over medium heat. Add pears and 1 tbsp sugar.  Cook for 2-4 minutes until softened, but not falling apart.

On a floured surface, roll puff pastry out and using a rolling pin, roll to approximately 10X10 inch square. Move to the lined baking sheet. Prick all over the pastry with a fork.

Place pears in the center of the pastry and flatten them out to one layer making sure they are not overlapping each other.  Leave a 1 inch border around four sides. Sprinkle cranberries on top of the pears.

Fold the pastry edges up to meet the pears. Brush the edges of the pastry with beaten egg.

Sprinkle the remaining sugar over the pears and cranberries.  Bake for 20 minutes.

Drop heat down to 350 degrees and rotate tart.  Bake for another 10 minutes or until the pastry has puffed and browned.  Remove from the oven and sprinkle with rosemary and almonds.

Serve with ice cream or whipped cream.


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