Cranberry Pear Upside-down Tart

cranberry-pear-tartDon’t you think that fresh cranberry is way underused in desserts? I certainly think so. It’s a great cheap widely available berry and there are just not enough desserts out there featuring it. I am planning to fix this situation in any way I can and find more combinations and pairings that go well with cranberry.

This tart, for example, is super simple in terms of ingredients and preparation and the combination cranberry-pear-almond is just lovely.


Cranberry Pear Upside-down Tart
Recipe type: Dessert
  • 6 oz fresh or frozen cranberries, thawed if frozen
  • 6 oz pear, cored and diced
  • 1 cup sugar, divided
  • 2 eggs
  • ¾ cup butter, melted and cooled, plus more for greasing
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • ½ cup sliced almonds
  • 1 tablespoon powdered sugar, for dusting
  1. Preheat the oven to 350 degrees F. Liberally grease a 9-inch tart pan with some butter and set aside.
  2. In a mixing bowl, combine cranberries, pear and ½ cup of sugar. Set aside.
  3. In another bowl, beat the eggs with sugar until fluffy. Add melted butter and vanilla extract and and stir well to combine. Then, add flour and mix just enough to incorporate.
  4. Add almonds to the bowl with fruit and stir well. Transfer the fruit mix to the greased pan and spoon in the dough on top in an even layer.
  5. Bake in a hot oven for 35-40 minutes, or until the top is golden brown.
  6. When done, take out of the oven and let cool in a form for about 10 minutes. After that, flip the tart onto a large plate and let cool down to a room temperature.
  7. Before serving, dust with some powdered sugar.


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