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Pear-Cranberry Tart

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Recipe photo courtesy of Aya Brackett

A delicate custard holds slices of sweet Bosc pear and jewel-like cranberries in this elegant tart. Most of the time needed is hands off, and the press-in crust means no rolling, so this gorgeous dessert is much easier than it might appear.

Source: Martha Stewart Living, December 2016
Total Time Prep Yield

Ingredients

Crust

Filling

Directions

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Reviews

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How would you rate this recipe?
4
  • mlraquel600
    9 DEC, 2018
    I found it a little sweet, I will decrease the amount of sugar in the next recipe, according to the above suggestion
    Reply
  • MS10036352
    24 AUG, 2018
    I cut the sugar in the crust by a third (I used 2 tbsp sugar) and it was still quite sweet. I'll make the crust again, perhaps with a cheese cake and will cut the sugar down to 1 heaping tbsp or 1 tbsp and 1 tsp. I will also put the oats in a food processor to make them finer. For the filling I cut the sugar from 2/3 cup to 5 tbsp (5/8's of a cup or slightly less than 2/3rds.
    Reply
    • MS10036352
      24 AUG, 2018
      To finish my review above - this was overall really good but pretty busy. I will make it again, modified as noted above and I'll use both the crust and custard for other recipe's! We had an abundance of pears from our (one) tree this year. It's been great to use them in a variety of treats!

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