Preheat oven to 350?.
In a small bowl, combine pear slices, cranberries, orange zest, and orange juice.
In another bowl, stir together sugar, flour, cinnamon, ginger, and salt. Toss dry ingredients with pear-cranberry mixture; set aside.
Dust a sheet of parchment paper with corn-meal. Roll out piecrust on parchment paper to a 12-inch circle. Transfer parchment paper with piecrust to a baking sheet.
Spread pear-cranberry mixture in an 8-inch circle in center of piecrust. Dot with butter pieces. Turn up edges of piecrust, folding in pleats to ease in fullness.
Bake for 45 min or until crust is brown and pear-cranberry mixture is hot & bubbly. Remove from overn & let sit for 15 to 20 minutes.
Using two spatulas, carefully lift tart onto a servine plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (409g)|
|Recipe Makes: 1|
|Calories from Fat: 9 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 3.4mg||0 %|
|Potassium 150.1mg||4 %|
|Total Carbohydrate 363.7g||107 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 358.9g|
|Protein 4.5g||6 %|
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.
Calories per serving: 1431
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