Spiced Cranberry-Pear Tart Recipe

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Spiced Cranberry-Pear Tart
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Ingredients
18
Count
Nutrition
603
Calories
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Ingredients:

Directions:

  1. For pistachio sugar: Combine 1/2 cup pistachios and 1/3 cup sugar in processor and blend until pistachios are chopped. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.
  2. For crust: Blend flour, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; pulse until mixture begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.
  3. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 3/4 inch. Fold in and press, forming double-thick sides and pressing up 1/4 inch above pan sides. Pierce all over with fork. Chill 30 minutes, then freeze 15 minutes.
  4. Position rack in center of oven and preheat to 400°F. Bake crust until golden, piercing with fork if crust bubbles, about 30 minutes. Cool on rack. DO AHEAD Can be made 1 day ahead. Cover with foil; store at room temperature.
  5. For pear filling: Combine first 7 ingredients in large skillet; bring to boil, stirring until sugar dissolves. Add pears; bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender when pierced with knife, turning occasionally, 15 to 20 minutes depending on ripeness. Using slotted spoon, transfer pears to 13x9x2-inch glass baking dish in single layer. Add cranberries to liquid in skillet; simmer until berries begin to soften but remain intact, about 4 minutes. Using slotted spoon, transfer cranberries to plate in single layer. Cover; chill at least 3 hours. Boil poaching liquid in skillet until reduced to 1 1/4 cups, stirring often, about 10 minutes. DO AHEAD Pears, cranberries, and syrup can be made 1 day ahead. Cover separately; chill. Bring syrup to room temperature; whisk before using.
  6. Drain pears on paper towels 10 minutes. Brush bottom of crust with 2 tablespoons poaching syrup; sprinkle pistachio sugar over. Starting at outer edges of crust, arrange pears closely in starburst pattern with stem ends toward center. Arrange remaining pears in center. Brush pears lightly with some of syrup. Toss cranberries with 1 tablespoon syrup; scatter over pears. Sprinkle with 1 tablespoon chopped pistachios. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  7. Serve tart with vanilla ice cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 603.33 Kcal (2526 kJ)
Calories from fat 196.83 Kcal
% Daily Value*
Total Fat 21.87g 34%
Cholesterol 38.24mg 13%
Sodium 238.17mg 10%
Potassium 434.75mg 9%
Total Carbs 82.77g 28%
Sugars 54.13g 217%
Dietary Fiber 1.61g 6%
Protein 5.06g 10%
Vitamin C 19.4mg 32%
Vitamin A 0.2mg 6%
Iron 0.6mg 3%
Calcium 43mg 4%
Amount Per 100 g
Calories 220.03 Kcal (921 kJ)
Calories from fat 71.78 Kcal
% Daily Value*
Total Fat 7.98g 34%
Cholesterol 13.94mg 13%
Sodium 86.86mg 10%
Potassium 158.55mg 9%
Total Carbs 30.19g 28%
Sugars 19.74g 217%
Dietary Fiber 0.59g 6%
Protein 1.84g 10%
Vitamin C 7.1mg 32%
Vitamin A 0.1mg 6%
Iron 0.2mg 3%
Calcium 15.7mg 4%

* 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

  • 13.6
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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