Cranberry Pear Tart

8 servings
45 min prep time
1 hr 20 min total time

Bright cranberries and sweet pears top a crème fraiche and almond filling for a festive dessert to share. 


Tart Shell

1 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


  • 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.