*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, May 09, 2025 2:47 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Pies » Cranberry Pear Tart
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Cranberry Pear Tart recipe to your favorite Save to favorite   Discuss Cranberry Pear Tart recipe Write a comment   Print Cranberry Pear Tart recipe Print this recipe   Email Cranberry Pear Tart recipe to friend Email this recipe
  Cranberry Pear Tart
  Category: Pies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 337
Ingredients:
1/4 cup Water
3/4 cup Sugar
1/2 cup Red currant jelly
3 cup Fresh or frozen cranberries (a 12-ounce package), thawed, if frozen
1 Firm,ripe pear,pared,cored and chopped,about 1 cup
1/2 cup Butter
1 1/4 cup All-purpose flour
1/4 cup Sugar
2/3 cup Finely chopped walnuts (or finely ground)
1/2 tsp Ground cinnamon
2 Egg yolks
1/2 tsp Cream of tartar
4 Egg whites
1/2 cup Sugar
Instructions:
From "The Family Circle Christmas Treasury."

Combine the water, 3/4 cup sugar and the jelly in a medium-size
saucepan. Place over medium heat until the jelly melts and the sugar
dissolves. Bring to boiling. Add the cranberries and the pear. Cook,
uncovered, over medium heat until the cranberries pop and the mixture
thickens slightly, for 10-15 minutes. Cool completely.

Preheat oven to 375'F. Cut the butter into the flour in a medium-size
bowl with a pastry blender, until crumbly. Mix the 1/4 cup sugar,
walnuts and cinnamon. Add the egg yolks. Mix lightly with a fork just
until the pastry holds together and cleans the side of the bowl.
Press the dough over the botton and up the sides of a 9" tart pan
with a removeable bottom. Prick the bottom with a fork. Refrigerate
for 30 minutes.

Bake the shell in a preheated oven 12-15 minutes, or until golden
brown. Cool completely. Spoon the cooled cranberry filling into the
cooled pastry shell. Reset the oven to 400'F.

Beat the egg whites with the cream of tartar in a medium-size bowl
until soft peaks form. Gradually beat in the 1/2 cup sugar until
stiff, but not dry, peaks form. Spread half the meringue over top of
the tart. Pipe the remaining meringue in a lattice pattern.

Bake in the 400'F. oven for 3-6 minutes, or until the meringue is
golden brown. Decorate with additional cranberries, if desired. Makes
8 servings.

Nutritional analysis per serving: 418 calories; 17.7 grams total fat;
(8 grams saturated fat); 5.6 grams protein; 22.8 grams carbohydrates;
98 milligrams cholesterol; 152.2 milligrams sodium.
Rate this recipe:  
Featured Recipe
» Country Pat# With Pistachios
Category: Appetizers
Hits: 242
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com