Cranberry Pear Tart with Almond Cream


Recipe by Allison Ruth from Some the Wiser

Serves 8

Prep time: 1 hr.

Cook time: 50-60 min.

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 Crust:
1 1⁄2 oz all-purpose flour
1⁄2 c powdered sugar
1⁄4 tsp salt
9 tsp unsalted butter (cold and cut into small pieces)
1 large egg yolk
For 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 crust:

Preheat oven to 375 degrees. Butter 9-inch fluted tart pan and set aside.

Combine flour, sugar, and salt in food processor and pulse twice. Add pieces of cold butter to dry mixture and pulse until mixture resembles coarse corn meal. Lightly beat yolk and slowly add to flour mixture, pulsing after each addition. When yolk has been added, pulse until dough begins to form large clumps. Remove dough from food processor and knead on lightly floured surface until well combined.

Press dough into bottom and up sides of buttered tart pan. Freeze crust for at least 30 minutes before baking.

Cover tart with buttered piece of aluminum foil. Bake on center rack of preheated oven for 25 minutes. Carefully remove foil and cool.


For almond cream:

Combine butter and sugar in food processor until smooth. Add ground almonds, flour, and cornstarch, being sure to process after addition of each ingredient. Add egg, vanilla, and spices and process until almond cream is well combined.


To assemble tart:

Center rack in oven and preheat oven to 350 degrees. 

Spread almond cream evenly onto bottom of baked crust. Thinly slice 6-8 Libby's® Pear Halves crosswise. Scoop each half onto spatula and slide onto almond cream in center of tart, placing wide end of each pear toward edge of crust. Gently press down on pear to fan out slices forming circle of pear spokes in center of tart. Pour cranberries over almond cream and arrange evenly over tart.

Bake tart for 50 or 60 minutes or until almond cream is puffy and golden. Cool tart on wire rack and serve at room temperature.