Cranberry Pear Tart 8 servings 45 min prep time 1 hr 20 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Bright cranberries and sweet pears top a crème fraiche and almond filling for a festive dessert to share. IngredientsTart Shell1 1/3 cups all-purpose flour 2 teaspoons sugar 1/4 teaspoon salt 4 ounces cold Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cut into chunks 1 large egg yolk 1 to 2 tablespoons ice water Tart Filling 1/4 cup sugar 3/4 cup almond paste 2 large eggs 1/2 cup Vermont Creamery Crème Fraîche 2 ounces Vermont Creamery Unsalted Cultured Butter - 82% Butterfat softened 1 teaspoon freshly grated orange zest 2 tablespoons all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt 2 to 3 Anjou pears, cored and sliced thinly 1 cup cranberries Get Ingredients Directions STEP 1 Heat oven to 350°F. STEP 2 Place 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 over mix. STEP 3 Mix egg yolk and water in small bowl. Add to processor; pulse to combine until dough comes together. STEP 4 Turn dough onto a lightly floured surface, patting into a disk. Roll dough until just larger than the shape of pan and gently lift to fit pan. Press dough into flutes of pan and trim edges with a sharp knife. Using tines of fork, pierce bottom of tart shell liberally to prevent air bubbles from forming. STEP 5 Using a mixer, beat 1/4 cup sugar, almond paste, and eggs in large bowl until combined. Add crème fraiche, butter, orange zest. Whisk 2 tablespoons flour, baking powder, and salt in small bowl. Add flour mixture to filling mixture until blended. STEP 6 Pour mixture into prepared tart shell, spreading evenly. Layer pear slices and cranberries across top of crème fraiche mixture. Bake 40 minutes or until lightly browned. Related Recipes Brioche-Style Dinner Rolls Bacon and Pepper Goat Cheese Tart Vegetarian Butternut Squash Soup Spinach Puffs Autumn Spiced Cinnamon Buns with Crème Fraîche Icing Roasted Cauliflower with Whipped Zahtar Goat Cheese Dip