Pear and Cranberry Rustic Tart Recipe

Ingredients

• 1/4 cup (half a stick) butter, cut into small cubes
• 1 pie crust recipe
• 1 cup fresh or frozen cranberries
• 1 teaspoon almond extract
• 4 pounds (about 8) Bosc or Bartlett pears (ripe but still quite firm, NOT soft), peeled, cored, cubed into 1-inch pieces (or halved)
• 1-inch piece of fresh ginger, peeled, chopped
• 1/2 cup granulated sugar (do not sub brown sugar, it will change the taste too much)

Dirctions

1. Make a pastry crust recipe with butter, or buy the kind of frozen pie crust that is folded into a box and put in dish.

2. Preheat oven to 400 ° C. Line a roasting pan with aluminum foil. Combine in a saucepan pears diced (or pear halves, if using), ginger and sugar and spread evenly in pan. Dot top with butter. Broil for 1 to 1 1 / 2 hours, until pears are tender when pierced with a fork and starts to become brown and caramelized on the edges. Remove from oven and cool.

3. Use a slotted spoon to lift the bulbs from the roasting pan and place in large bowl. Stir in cranberries and almond extract.

4. Preheat oven to 350 ° C. Roll out pastry to 13 inches in diameter. Place on a baking sheet edges. Mound stuffing and cranberry pear in the center of dough round, 2-3 inches when the border. Fold the edges over the fruit, fold the edges of the shell, when most fruits are on display in the center. Put in fridge for half an hour before baking.

5. Bake for 1 hour or until crust is golden brown.

Cool on a rack for at least an hour before serving.