Pies are a Thanksgiving staple, but sometimes can be tedious to make. When I want the flavors of a pie without all the work, I opt for a free-form tart, like this beauty.
This is a really simple dessert, but taking the time to cut the pears into fancy fans makes it a showstopper.
The recipe features a homemade caramel sauce, but you could easily sub for a store-bought version and get the same result. Tart cranberries and earthy walnuts balance the sweetness of the caramel perfectly.
And, since this is best served at room temperature, it’s the perfect dish to make ahead of time for your Thanksgiving feast!
It’s Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):
- Caramel Cranberry & Pear Tart from Kate’s Recipe Box
- Cranberry Cheddar Cheese Appetizer Pitas from Family Around the Table
- Easy Cranberry Mouse from Daily Dish Recipes
- White Chocolate Cranberry Blondie from Simply Inspired Meals
Caramel Cranberry Pear Tart
1/2 package prepared pie dough
2 medium bosc pears
1/2 cup granulated sugar
1 Tbsp. light corn syrup
2 Tbsp. water
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. vanilla bean paste
1 Tbsp. dark rum
1/4 cup heavy cream
2 Tbsp. unsalted butter
1/3 cup walnuts halves and pieces
1/2 cup fresh cranberries
1 egg white
Sanding sugar, for topping
Roll out the dough into a 13″ circle. Place on a lined baking sheet in the refrigerator.
Half the pears , scoop out the seeds and stem. Thinly slice, leaving the top attached so they’ll fan out. Leave cut-side down on the cutting board.
Bring the sugar, corn syrup, and water to a boil. Continue to cook until golden brown. Remove from heat. Stir in the salt, cinnamon, vanilla, rum, heavy cream, and butter. It will bubble vigorously – stir until the butter is melted.
Remove the pie crust from the freezer. Arrange the pear in the center, pressing down to fan out the slices. Sprinkle with cranberries and walnuts. Drizzle the caramel sauce over the pears and cranberries. Fold up the sides of the pie crust to keep the caramel from running out.
Lightly beat an egg white with a splash of water. Brush over the pie crust. Sprinkle with sanding sugar.
Bake for 40-50 minutes, until golden brown. Let cool completely before serving.
adapted from b. sweet dessert boutique
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