Cranberry Pear Tart
Submitted by jjfurr
Cranberry pear tart with a walnut-cinnamon shortbread crust, tangy cranberry-pear filling, and golden meringue lattice top. A stunning holiday dessert with three distinct layers.
YIELD
8 servingsPREP
80 minCOOK
20 minREADY
100 minThis cranberry pear tart is a showstopper with three layers: a buttery walnut-cinnamon shortbread crust, a thick cranberry and pear filling enriched with currant jelly, and a golden meringue lattice piped on top. It looks like something from a French patisserie, but every component comes together from scratch without any special equipment.
The filling cooks the cranberries until they pop and the mixture thickens into a glossy, jammy spread. Adding currant jelly deepens the berry flavor and gives the filling a richer body than cranberry sauce alone.
The crust uses egg yolks (no water) to bind, which makes it tender and cookie-like rather than flaky. Press it into the pan instead of rolling for even thickness.
Pro Tips
- Cool the filling and the crust completely before assembling. Warm filling in a warm shell will make the pastry soggy and the meringue will weep.
- Chop the walnuts fine so the crust presses evenly without cracking around large nut pieces.
- Beat the meringue to stiff peaks but stop before it looks dry or grainy. Over-beaten whites collapse in the oven.
- Watch the meringue closely under the high heat. It goes from golden to burnt in under a minute.
Variations
- Swap walnuts for pecans or almonds in the crust for a different nutty profile.
- Use frozen cranberries straight from the bag if fresh aren’t in season. No need to thaw first.
- Replace currant jelly with raspberry jam for a slightly sweeter, fruitier filling.
Ingredients
Directions
Combine the water, ¾ 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 to 15 minutes.
Cool completely.
Preheat oven to 375℉ (190℃).
Cut the butter into the flour in a medium-size bowl with a pastry blender, until crumbly.
Mix the ¼ 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 inch tart pan with a removeable bottom.
Prick the bottom with a fork.
Refrigerate for 30 minutes.
Bake the shell in a preheated oven 12 to 15 minutes, or until golden brown.
Cool completely.
Spoon the cooled cranberry filling into the cooled pastry shell.
Reset the oven to 400℉ (200℃).
Beat the egg whites with the cream of tartar in a medium-size bowl until soft peaks form.
Gradually beat in the ½ 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 degree F oven for 3 to 6 minutes, or until the meringue is golden brown.
Decorate with additional cranberries, if desired.
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