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Cranberry-Pear Tart in a Walnut Shortbread Crust

Source of Recipe

visualrecipes.com


List of Ingredients

For the walnut shortbread crust:
1 large egg yolk
1 tablespoon half-and-half (I used cream)
1/2 teaspoon pure vanilla extract
6 & 3/4 ounces (1 & 1/2 cups) unbleached all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon table salt
1/4 pound (1/2 cup) cold unsalted butter cut into 1/2 inch dice
1/3 cup walnuts, toasted and finely chopped

For the cranberry-pear filling:
3 large ripe pears, sch as Anjou or Bartlett
2 cups fresh cranberries, picked through and rinsed
1 tablespoon brandy
2/3 cup granulated sugar
2 teaspoons unbleached all-purpose flour
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon table salt

For the buttery brown sugar streusel:
1 & 3/4 ounce (1/3 cup plus 1 tablespoon) unbleached all-purpose flour
1/4 cup packed light brown sugar
1/8 teaspoon table salt
1 ounce (2 tablespoons unsalted butter, melted
1/4 teaspoon pure vanilla extract



Recipe

---Make the filling:

Peel, quarter, and core your pears. Slice them into 1/4 inch slices. In the food processor coarsely chop the cranberries (I went a little too long in the picture).

Mix the pears, cranberries and brandy together. In a small bowl mix the sugar, flour, cardamom, ginger, cinnamon, allspice and salt. Mix the two bowls together before you add it to the tart.


---Make the streusel:

Whisk your dry ingredients together.

Add the butter and vanilla, mix with your hands until it's crumbly.

---Assemble:

Pour the pear mixture into the tart, spread it evenly and pack it down. Scatter the brown sugar streusel topping.



Bake at 350F until the fruit is tender, about 50 minutes.

SERVES 8