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Cranberry Tart



prep time:

45 mins

cook time:

35 mins

Total time:

1 hour 20 mins





  1. Heat oven to 350º F.
  2. Combine flour, 2 tablespoons sugar and 1/4 teaspoon salt in food processor bowl. Pulse to combine. Add cold butter; process until butter is incorporated and mixture is pea-sized balls. Do not overmix.
  3. Mix egg yolk and ice water in small bowl. Add to processor; pulse to combine until dough comes together.
  4. Turn dough onto lightly floured surface, patting into disk. Roll dough until just larger than shape of pan; gently lift to fit pan. Press dough into flutes of pan; trim edges with sharp knife. Using fork tines, pierce bottom of tart shell liberally to prevent air bubbles from forming.
  5. Combine almond paste, 1/4 cup sugar and eggs in large bowl; beat until combined. Add crème fraîche, butter and orange zest. Whisk 2 tablespoons flour, 1/2 teaspoon salt and baking powder. Add flour mixture to filling mixture; beat until blended.
  6. Pour mixture into tart shell, spreading evenly. Layer pear slices and cranberries across top of crème fraîche mixture. Bake 40 minutes or until lightly browned.

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