Last update images today Autumn Harvest Delights: Spiced Pear & Cranberry Tart
Autumn Harvest Delights: Spiced Pear & Cranberry Tart
Introduction: Embracing Fall Flavors
As the leaves turn golden and a crispness fills the air, it's time to celebrate the bounty of autumn! This Spiced Pear & Cranberry Tart perfectly captures the essence of the season with its sweet pears, tart cranberries, and warming spices. It's an elegant dessert that's sure to impress at any Thanksgiving gathering, Friendsgiving feast, or cozy autumn evening. Imagine the aroma of baking spices filling your home as you prepare this stunning tart. It's more than just a dessert; it's a celebration of fall.
Recipe: Spiced Pear & Cranberry Tart
This recipe balances sweet and tart notes with warm spices, creating a complex and comforting flavor profile.
Yields: 8-10 servings Prep time: 45 minutes Cook time: 50-60 minutes
Ingredients:
For the Tart Crust:
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into small cubes
- 4-6 tablespoons ice water
For the Pear & Cranberry Filling:
- 4 ripe but firm pears (such as Bosc or Anjou), peeled, cored, and thinly sliced
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- Turbinado sugar, for sprinkling (optional)
Instructions:
1. Make the Tart Crust:
- In a large bowl, whisk together the flour, salt, and sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Prepare the Pear & Cranberry Filling:
- In a large bowl, combine the sliced pears, cranberries, sugar, flour, cinnamon, ginger, nutmeg, and lemon juice. Toss gently to coat.
3. Assemble and Bake the Tart:
- Preheat oven to 375?F (190?C).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and crimp decoratively.
- Pour the pear and cranberry filling into the tart shell.
- Dot the top of the filling with small pieces of butter.
- Brush the crust with the beaten egg wash.
- Sprinkle the crust with turbinado sugar, if desired.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly and tender. If the crust starts to brown too quickly, cover it loosely with aluminum foil.
- Let the tart cool completely on a wire rack before serving.
Tips for Large Gatherings:
- Make Ahead: The tart crust can be made a day ahead and stored in the refrigerator. The filling can also be prepared a few hours in advance.
- Multiple Tarts: For larger gatherings, consider making two or three tarts. You can bake them simultaneously if your oven is large enough, or bake them in batches.
- Individual Tartlets: For easier serving, make individual pear and cranberry tartlets using muffin tins. Reduce the baking time accordingly.
Presentation and Pairing:
- Presentation: Dust the cooled tart with powdered sugar for a delicate finish. Garnish with fresh cranberries or a sprig of rosemary for a festive touch.
- Pairing: This tart pairs beautifully with vanilla ice cream, whipped cream, or a dollop of creme fraiche. Serve alongside a glass of sweet dessert wine, such as a late-harvest Riesling or a port.
Q&A: Fall Baking Edition
Q: Can I use canned cranberries instead of fresh or frozen?
A: While fresh or frozen cranberries are preferred for their texture and flavor, canned cranberries can be used in a pinch. Be sure to drain them well before adding them to the filling and reduce the sugar slightly as canned cranberries are often sweeter.
Q: What if I don't have all the spices listed?
A: Don't worry if you're missing a spice or two! You can adjust the amounts of the other spices to compensate. A combination of cinnamon and nutmeg will provide a classic fall flavor. Pumpkin pie spice can also be used as a substitute.
Q: How do I prevent the tart crust from shrinking during baking?
A: Chilling the dough thoroughly before rolling it out is crucial for preventing shrinkage. You can also blind bake the tart crust by lining it with parchment paper and filling it with pie weights or dried beans before baking for 15 minutes. This helps to set the crust and prevent it from puffing up or shrinking.
Q: Can I freeze the baked tart?
A: Yes, you can freeze the baked tart for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving. Reheat it in a preheated oven at 350?F (175?C) for 10-15 minutes to warm it through.
Q: I am not a home cook, so how do I make it simple?
A: To simplify the recipe, buy the ready to use pie crust that is usually available in the grocery store. With the pear filling, consider using pear jam or pear butter as a base and mix in the cranberry sauce.
Conclusion
This Spiced Pear & Cranberry Tart is a delicious and festive way to celebrate the flavors of fall. With its warm spices, sweet pears, and tart cranberries, it's a dessert that's sure to be a hit at any autumn gathering.
Summary Q&A: Can I use canned cranberries? Yes, but drain them well. What if I lack some spices? Adjust the others. How do I avoid crust shrinking? Chill dough and blind bake. Can I freeze the tart? Yes, for up to 2 months. How to simplify the recipe? use pre made pie crust.