Cranberry Pear Tart with Almond Cream


Prep time: 1 hour

Serves 8

Allison Ruth of Some the Wiser

2 can (15.25 oz.) Libby's® Pear Halves in Heavy Syrup well drained and patted dry
1 c fresh cranberries washed and dried
for the crust:
1 1⁄2 oz all-purpose flour
for the filling:
1⁄2 c powdered sugar
1⁄4 tsp salt
9 tsp cold unsalted butter cut into small pieces
1 large egg yolk
for the almond cream:
6 tsp unsalted butter room temperature
2⁄3 c sugar
3⁄4 c ground blanched almonds
2 tsp all-purpose flour
1 tsp cornstarch
1 large egg
1 tsp pure vanilla extract
1⁄2 tsp ground cinnamon
1⁄4 tsp ground cardamom

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.