Cranberry Tart with Pears

The kitchen smelled incredible that afternoon I first experimented with combining pears and cranberries. I had extra pears ripening on the counter and a bag of cranberries in the freezer from Thanksgiving sales. Something told me these autumn flavors would sing together in a tart crust. My husband took one bite and declared it his new favorite dessert.

I brought this tart to my book club last December and watched three friends immediately ask for the recipe. Theres something magical about how the ruby red cranberries burst against the golden pears while baking. One friend admitted she normally skips dessert but went back for seconds. Now it is the first thing anyone requests when I ask what to bring to gatherings.

Ingredients

• 1 1/4 cups all-purpose flour: The foundation of a tender crust that holds up beautifully to juicy fruit fillings
• 1/4 cup powdered sugar: Creates a sweeter more delicate crust texture than regular sugar would achieve
• 1/2 teaspoon salt: Essential for balancing sweetness and enhancing all the flavors
• 1/2 cup cold unsalted butter cubed: Cold butter is the secret to flaky layers so do not let it warm up before mixing
• 1 large egg yolk: Adds richness and helps bind the dough together beautifully
• 2-3 tablespoons ice water: Start with less and only add what you need for the dough to come together
• 2 large ripe pears peeled cored and thinly sliced: Bosc or Anjou hold their shape best during baking
• 1 1/2 cups fresh or frozen cranberries: These little jewels provide the perfect tangy contrast to sweet pears
• 1/2 cup granulated sugar: Just enough to sweeten without masking the natural tartness of cranberries
• 2 tablespoons cornstarch: Thickens the fruit juices so you get neat slices not a runny mess
• 1 teaspoon ground cinnamon: Warm spice that makes everything taste like autumn
• 1/4 teaspoon ground nutmeg: Adds a subtle depth that people notice but cannot quite identify
• Zest of 1 orange: Brightens the entire filling and complements both pears and cranberries
• 1 tablespoon orange juice: Enhances the orange flavor and helps dissolve the sugar
• 1 teaspoon vanilla extract: Always use pure vanilla for the best flavor
• 1 tablespoon coarse sugar optional: Adds sparkle and a delightful crunch to the finished tart

Instructions

Get your oven ready:

Preheat to 375°F and grease a 9-inch tart pan with removable bottom

Make the crust:

Whisk flour powdered sugar and salt then cut in cold butter until mixture looks like coarse crumbs. Stir in egg yolk and 2 tablespoons ice water mixing just until dough holds together. Add more water only if needed.

Shape the tart shell:

Press dough evenly into the bottom and up sides of your tart pan. Chill for 15 minutes so it holds its shape during baking.

Prepare the fruit filling:

In a large bowl gently toss pears and cranberries with sugar cornstarch cinnamon nutmeg orange zest orange juice and vanilla until everything is well coated.

Assemble the tart:

Arrange the fruit mixture evenly over the chilled crust. Sprinkle with coarse sugar if you want that extra sparkle.

Bake to perfection:

Bake for 40 minutes until the crust turns golden brown and the filling bubbles enthusiastically around the edges.

Let it cool:

Cool on a wire rack for at least 30 minutes before removing from the pan. This patience prevents the filling from sliding.

Finish with flair:

Dust with powdered sugar right before serving if you want that professional bakery look.

Save

Last Christmas morning my sister in law took one look at this tart and asked if I had spent hours on it. I laughed thinking about how truly simple it was to assemble. The way the sun hit those ruby cranberries through the window made the whole table glow. My nephew who usually picks chocolate out of desserts asked for the biggest piece. Some recipes become about the people you share them with and this one has created some of my favorite holiday memories.

Making It Ahead

I have learned that this tart actually tastes even better on the second day. The flavors meld together and the crust softens slightly which I prefer. You can bake it up to two days ahead and store it covered at room temperature. Just add the powdered sugar dusting right before serving so it stays fresh looking.

Pairing Suggestions

Vanilla ice cream melting over a warm slice is pretty much perfection in my book. whipped cream with a splash of orange liqueur takes this to dinner party territory. On cold afternoons I have even served it with a cup of Earl Grey tea and felt quite sophisticated.

Storage Tips

The tart keeps beautifully covered at room temperature for two days. After that refrigerate it but bring slices to room temperature before serving for the best texture. The crust will soften slightly in the fridge but the flavors remain fantastic. You can also freeze the unbaked crust for up to three months if you want to get ahead.

• Wrap the baked tart tightly with plastic wrap before refrigerating
• Reheat individual slices in the microwave for 15-20 seconds to refresh them
• The filling may weep slightly if refrigerated for more than a day but it still tastes wonderful

Save

This tart has become my go to when I want to serve something impressive but do not want to spend all day in the kitchen. Hope it becomes a favorite in your home too.

Recipe FAQs

→ Can I use frozen cranberries?

Yes, frozen cranberries work perfectly in this tart. Add them directly to the filling without thawing to prevent excess moisture. They may need a few extra minutes of baking time.

→ How do I know when the tart is done?

The tart is ready when the crust turns golden brown and the fruit filling is bubbling vigorously in the center. This typically takes about 40 minutes at 375°F.

→ Can I make this ahead of time?

The dough can be prepared and chilled up to 2 days in advance. The baked tart keeps well at room temperature for up to 2 days, or refrigerated for up to 4 days. Serve at room temperature or gently warmed.

→ What can I substitute for the pears?

Apples work beautifully as a substitute—try Granny Smith for tartness or Honeycrisp for sweetness. You can also mix both fruits for a more complex flavor profile.

→ Do I need to peel the pears?

Peeling is recommended for a tender texture and elegant appearance. The skin can become tough during baking and may interfere with the smooth mouthfeel of the filling.

→ Can I freeze this tart?

The unbaked tart can be frozen for up to 3 months. Wrap tightly and bake from frozen, adding 10-15 minutes to the baking time. Already baked tarts freeze well for 2-3 months.