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Pear Cranberry Tart

Pear Cranberry Tart

Serves 8


2 cups all-purpose flour

1 egg yoke

1/2-teaspoon salt

6 tablespoons sugar

1 teaspoon vanilla extract

1/2 cup unsalted butter

1 teaspoon lemon zest

1 tablespoon lemon juice

2-3 tablespoons ice water

Egg glaze:

1 egg yolk mix with 1-tablespoon water

6 pears, peeled core and sliced

1/4 cup cranberries (Soaked in Cranberry Juice)

 9-inch tart pan with a removable bottom

1 tablespoon powdered sugar



1. Combine flour, sugar and salt on work surface. Using your fingertip work the butter in with the flour mixture until it resembles coarse corn meal.

2. Preheat oven to 350 degrees.

3. Combine the egg yolks with lemon juice, zest and water; make a well in the flour mixture, and gently work it in. If the dough feels dry, add a little water. Do not knead the dough or gluten will develop and dough will become tough. Using the heel of your hand; push a section of the dough down and away against the work surface, smearing the dough to combine. Gather into a ball and shape it into a flat round disk. Wrap in plastic wrap and place in the refrigerator. Chill for thirty minutes.

4. Roll out the dough on a well-floured board to an eleven-inch circle and with the help of a rolling pin place dough in the tart pan. Press dough down to fit the pan, trim off excess dough and add to remaining dough. Gently prick the pastry all over with a fork, taking care not to pierce pastry all the way through.

5. Spread the pastry shell with jam and top with pear slices and cranberries. Bake the tart for thirty minutes. Sprinkle with powdered sugar and serve.
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