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Name: Pear & Cranberry Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups Flour; 1/2 cup Butter cut into cubes; 3 tablespoon Ice water; 1/4 cup Butter divided; 4 Pears peeled, cored, thinly sliced; 1/3 cup Suger divided; 1/3 cup Dried cranberries; 1/4 teaspoon Ground cinnamon; 1/4 teaspoon Ground nutmeg; Garnish: caramel ice cream topping

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INGREDIENTS

1 1/2 cups Flour
1/2 cup Butter ; cut into cubes
3 tablespoon Ice water
1/4 cup Butter ; divided
4 Pears ; peeled, cored, thinly sliced
1/3 cup Suger ; divided
1/3 cup Dried cranberries
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
Garnish: caramel ice cream topping

INSTRUCTIONS

To prepare crust, spoon flour into the work bowl of a food processor. Addd butter, and pulse until mixture resembles coarse crumbs. With processor running, add ice water, 1 T at a time until mixture forms a ball. Flatten dough into a disc, wrap in plastic wrap, and chill 30 minutes.

To prepare filling, melt 2 T butter over medium heat in a large skillet. Add pears and 1/4 c sugar, and cook until pears are softened and beginning to brown about 12 minutes. Stir in cranberries, cinnamon, and nutmeg; cool.

Preheat oven to 375. Lightly grease a baking sheet.

On a lightly floured surface, roll out dough to a 12: circle. Arrange filling in center 6" of dough, leaving a 3" border. Fold dough over filling, pinching dough gently to fit over filling. Dot filling wiht remaining butter, and sprinkle tart with remaining suger. Move tart to prepared baking sheet.

Bake 35 to 40 minutes, or until tart is golden brown. Drizzle with caramel ice fream topping, if desired.

NOTES

Paula Deen

Alert editor

Pear & Cranberry Tart

1 1/2 cups Flour
1/2 cup Butter cut into cubes
3 tablespoon Ice water
1/4 cup Butter divided
4 Pears peeled, cored, thinly sliced
1/3 cup Suger divided
1/3 cup Dried cranberries
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
 Garnish:  caramel ice cream topping

To prepare crust, spoon flour into the work bowl of a food processor.  Addd butter, and pulse until mixture resembles coarse crumbs.  With processor running, add ice water, 1 T at a time until mixture forms a ball.  Flatten dough into a disc, wrap in plastic wrap, and chill 30 minutes.

To prepare filling, melt 2 T butter over medium heat in a large skillet.  Add pears and 1/4 c sugar, and cook until pears are softened and beginning to brown about 12 minutes.  Stir in cranberries, cinnamon, and nutmeg; cool.

Preheat oven to 375.  Lightly grease a baking sheet.

On a lightly floured surface, roll out dough to a 12: circle.  Arrange filling in center 6" of dough, leaving a 3" border.  Fold dough over filling, pinching dough gently to fit over filling.  Dot filling wiht remaining butter, and sprinkle tart with remaining suger.  Move tart to prepared baking sheet.

Bake 35 to 40 minutes, or until tart is golden brown.  Drizzle with caramel ice fream topping, if desired.

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Nutrition

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Serving Size: 1 Serving (156g)
Recipe Makes: 8 Servings

Calories: 352
Calories from Fat: 159 (45%)

Amt Per Serving		% DV

	Total Fat 17.7g	24 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 0.8g
Cholesterol 45.8mg		14 %
Sodium 124.4mg		4 %
Potassium 143mg		4 %
Total Carbohydrate 46.9g		14 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 43.2g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 352

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