Celebrate The Season With This Cranberry Pear Tart Recipe

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The
following post is sponsored by Libby’s Fruits & Vegetables
®

Let’s be honest, one of the best parts of gathering together
to celebrate the holidays with family and friends is all the scrumptious food
on the table!
From creamy sides and tasty turkey to everyone’s favorite
dessert recipes, our mouths are already watering!
This season, Libby’s Fruits & Vegetables ®
wants to help your family celebrate, and so as part of their “Cansgiving”
sweepstakes
(details at the end of the post), they’ve shared a very special
treat – a tart treat! – recipe from Allison
Ruth of Some the Wiser.

Cranberry Pear Tart with Almond Cream

Ingredients

  • 2 cans Libby’s® Pear Halves, well drained and patted dry
  • 1 cup fresh cranberries, washed and dried

For the Crust:


  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • 9 tablespoons cold, unsalted butter cut into small pieces
  • 1 large egg yolk

For the Almond Cream:


  • 6 tablespoons unsalted butter, room temperature
  • 2/3 cup sugar
  • ¾ cup ground blanched almonds
  • 2 teaspoons all-purpose flour
  • 1 teaspoon cornstarch
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom

Directions


For the crust:

Preheat oven to 375 degrees Fahrenheit.  Butter a 9 inch fluted tart pan and set
aside. 
Combine the flour, sugar, and salt in a food processor and
pulse twice.
  Add the pieces of cold
butter to the dry mixture and pulse until mixture resembles coarse corn
meal.
  

Lightly beat the yolk and slowly
add it to the flour mixture, pulsing after each addition.
  When the yolk has been added, pulse until
dough begins to form large clumps.
  
Remove dough from food processor and knead it on a lightly floured
surface until it is well combined.

Press the dough into the bottom and up the sides of the
buttered tart pan.
  Freeze the crust for
at least 30 minutes before baking.

Cover the tart with a buttered piece of aluminum foil.  Bake on the center rack of preheated oven for
25 minutes.
  Carefully remove the foil
and cool.

For the almond cream:

Combine the butter and sugar in a food processor until
smooth.
  Add the ground almonds, flour,
and cornstarch being sure to process after the addition of each
ingredient.
  Add the egg, vanilla, and
spices and process until the almond cream is well combined.

To assemble the tart:

Center a rack in the oven and preheat the oven to 350 degrees
Fahrenheit.

Spread the almond cream evenly onto the bottom of the baked
crust.
  Thinly slice 6 to 8 pear halves
crosswise.
  Scoop each half onto a
spatula and slide it onto the almond cream in the center of the tart, placing
the wide end of each pear toward the edge of the crust.
  Gently press down on the pear to fan out the
slices forming a circle of pear spokes in the center of the tart.
   Pour the cranberries over the almond cream
and arrange evenly over the tart.

Bake the tart for 50 or 60 minutes or until the almond cream
is puffy and golden.
  Cool tart on a wire
rack and serve at room temperature.

Libby’s “Cansgiving” Sweepstakes
To celebrate all that we’re thankful for this holiday
season, Libby’s Fruits & Vegetables is giving people everywhere the chance
to share their blessings for the chance to win great prizes!
Just submit a photo that illustrates something you’re
thankful for, and it could be featured on Libby’s website and
social media pages along with more great recipes and holiday tips! Plus, 10
people will win a grocery gift card (worth $350) and a Libby’s prize pack!
Here’s how to enter:
Share
a photo on Facebook, Twitter or
Instagram with the hashtag #Cansgiving. 
The sweepstakes ends a

The
sweepstakes ends 
at 11:59 a.m. EST on Nov. 18, 2013. Official rules are
available at www.getbacktotable.com.

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