Pear Cranberry Tart

Have you ever wished there were a service that would just deliver delectable treats to your door (or is that just us)? Sweet Pastry Dessert Club (sweetpastry.net) is doing just that and making a name for themselves by winning pie competitions left right and center. This gorgeous pear cranberry tart will win you major accolades at any holiday gathering.

1 and 1/4 cups all-purpose flour

1.5 tablespoon cane sugar

1 stick (1/2 cup) unsalted butter, cold, cut into small cubes

1/4 teaspoon salt

1/4 cup cold water

1 each duck egg yolk (can also use chicken egg yolk)

1. Combine the flour, sugar and salt in the mixer with the paddle attachment.

2. Add butter in 1/4” pieces and mix until pea size crumbs form. Do not over mix.

3. Add the egg yolk and mix.

4. Add the water until dough comes together. Form into a disc and cover.

5. Let rest for 2 hours or best if overnight in the fridge.

6. Roll out to 1/4” thick and line the tart pan. Cover and put in the fridge.

Filling

2 lbs pears, sliced

1 cup fresh or frozen cranberries

3/4 cup brown sugar

2 T cornstarch

1 vanilla bean, halved lengthwise, or 1 T vanilla paste

2.5 tablespoons cold unsalted butter, cut into small cubes

1. Combine fruit, sugar, and cornstarch together in a bowl. Scrape the seeds from the vanilla bean and add vanilla paste. Stir in cubes of butter and set aside.

Streusel

1/2 cup all purpose flour

1/2 cup almond flour

1/2 cup cane sugar

1/2 cup cold unsalted butter, cut into small cubes

pinch of salt

1. Combine all-purpose flour, almond flour, sugar, and salt and mix well.

2. Add the butter and mix until a crumble powder forms. Do not over mix.
Set aside.

Assemble Tart

1. Fill the tart shell with cranberry pear filling then top it with the streusel.

2. Bake at 375F for 35–45 minutes until the crust is lightly golden and the filling is bubbling.  Cool before cutting.