Cranberry Pear Tart with Gingerbread Crust Recipe

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Cranberry Pear Tart with Gingerbread Crust
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Ingredients
22
Count
Nutrition
4624
Calories
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Ingredients:

Directions:

  1. Make the pear mixture: In a kettle combine the cranberry juice, the sugar, the cinnamon stick, and the lemon juice, bring the mixture to a boil, and add the pears. Heat the mixture until it just comes to a simmer and simmer the pear gently 10 to 15 minutes, or until they are just tender. Remove the kettle from the heat, stir in the cranberries, and let the mixture cool. Chill the mixture, covered, for at least 8 hours. The pear mixture may be made 3 days in advance and kept covered and chilled.
  2. Make the crust: In a food processor blend together well the flour, the brown sugar, the ginger, the cinnamon, the allspice, and the salt, add the butter, and blend the mixture until it resembles coarse meal. In a small bowl stir together the egg yolk and the molasses, add the mixture to the flour mixture, and pulse the motor, blending the mixture until it is combined well but still crumbly. Turn the mixture out into a 10-inch tart pan with a fluted removable rim and press it onto the bottom and up the side of the pan. Chill the crust for 30 minutes. Prick the crust with a fork, line it with foil, and fill the foil with the rice. Bake the crust in the lower third of a preheated 375°F. oven for 15 minutes, remove the foil and rice carefully, and bake the crust for 10 minutes more. Let the crust cool in the pan on a rack.
  3. Transfer the poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard the cinnamon stick, and reserve the syrup with the remaining cranberries. In a small bowl whisk together the eggs, the sugar, the sour cream, the milk, the vanilla, the zest, and a pinch of salt, stir in the drained cranberries, and spoon half of the custard into the crust. Slice 4 of the pear halves crosswise on the diagonal, arrange them decoratively on the custard with the unsliced pear halves, and spoon the remaining custard around the pears. Bake the tart in the middle of a preheated 325°F. oven for 50 to 55 minutes, or until the custard is just set. Remove the rim of the pan and let the tart cool on a rack. The tart may be made up to this point 8 hours in advance, cooled completely, and chilled.
  4. In a saucepan boil the reserved syrup and cranberries over moderately high heat until the syrup is reduced to about 1 cup and is jellylike in consistency and transfer the cranberries with a slotted spoon to a plate to cool. Brush the pears with some of the cranberry glaze and arrange the cranberries around the edge of the tart. Serve the tart warm or chilled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4623.6 Kcal (19358 kJ)
Calories from fat 1971.25 Kcal
% Daily Value*
Total Fat 219.03g 337%
Cholesterol 1273.53mg 425%
Sodium 1641.86mg 68%
Potassium 2849.83mg 61%
Total Carbs 637.34g 212%
Sugars 400.95g 1604%
Dietary Fiber 39.68g 159%
Protein 53.92g 108%
Vitamin C 478.6mg 798%
Vitamin A 2.3mg 76%
Iron 9.4mg 52%
Calcium 741.1mg 74%
Amount Per 100 g
Calories 155.06 Kcal (649 kJ)
Calories from fat 66.11 Kcal
% Daily Value*
Total Fat 7.35g 337%
Cholesterol 42.71mg 425%
Sodium 55.06mg 68%
Potassium 95.57mg 61%
Total Carbs 21.37g 212%
Sugars 13.45g 1604%
Dietary Fiber 1.33g 159%
Protein 1.81g 108%
Vitamin C 16.1mg 798%
Vitamin A 0.1mg 76%
Iron 0.3mg 52%
Calcium 24.9mg 74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 109.9
    Points
  • 127
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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