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Pear and Cranberry Tart


  • 1 1/2 pounds of large pears, such as Anjou, Bosc or Bartlett (approximately 3), cored and sliced
  • 1 cup dried cranberries
  • 1/4 cup rum
  • 1 refrigerated pie dough disk
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated or superfine sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated orange zest
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon cold unsalted butter (1/2 stick), diced
  • 1 egg
  • 2 tablespoons water
  • 2 tablespoons sanding sugar

Prep Time:

20 minutes

Cook Time:

30 minutes



This rustic, easy-to-make tart will make a welcome addition to your holiday dessert table.

Why Try? This is a quick simple recipe that can be pulled together at the last minute and served warm with ice cream.

Foodie Byte: You can find sanding sugar (Wilton Sprinkles) at craft supply stores.


  1. Preheat the oven to 450 degrees.
  2. Soak the cranberries in rum for about 1/2 hour.
  3. Place the sliced pears and soaked cranberries into pie crust, leaving about a 1 1/2-inch border.
  4. Combine flour, sugar, salt, cinnamon, orange zest, and nutmeg in a bowl and stir to blend. Using two knives, cut in the butter until the mixture is crumbly.
  5. Sprinkle the mixture evenly on the pears and cranberries.
  6. Gently fold the border over the pears and cranberries, pleating it to make a circle.
  7. Whisk together the egg and water. Brush the crust with the egg mixture and sprinkle with sanding sugar.
  8. Bake for 20-25 minutes or until the crust is golden and pears are tender.

Nutritional Information

Calories 289, Carbohydrates 49g, Cholesterol 18mg, Fat 9g, Fat Calories 81, Fiber 4g, Protein 2g, Saturated Fat 4g, Sodium 204mg. Daily Values: Calcium 13.03mg 1%, Phos 21.82mg 2%, Copper 0.09mg 5%, Zinc 0.18mg 1%, Panto 0.14mg 1%, Biotin 0.83mcg 277%, Iodine 1.66mcg 1%, Magnesium 8.12mg 2%, Iron 0.48mg 3%, Vitamin B6 2%, Vitamin C 6%, Vitamin B12 1%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 2%. Percent Daily Values are based on a 2,000 calorie diet.