Don’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.
- 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
- Preheat the oven to 350 degrees F. Liberally grease a 9-inch tart pan with some butter and set aside.
- In a mixing bowl, combine cranberries, pear and ½ cup of sugar. Set aside.
- 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.
- 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.
- Bake in a hot oven for 35-40 minutes, or until the top is golden brown.
- 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.
- Before serving, dust with some powdered sugar.