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Cranberry Pear Tart

Cranberry Pear Tart

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Yield: 10 – 12 servings

Bon Appetite Dec 1995 / Epicurious

December 1995: A good year for recipes. This appeared in the same issue of Bon Appetite as the Puff Pastry Pinwheel Cookies. Pear and Cranberry go very well together. The chopped Cranberries are mixed in a delicious custard.  Baked on this tart crust they make a delicious holiday season dessert.

Crust:

  • 1cup plus 2 TBS all-purpose flour
  • ½cup (1 stick) plus 1 TBS chilled unsalted butter, diced
  • 6TBS powdered sugar
  • ¼tsp salt
  • 2-3TBS ice water

Filling:

  • 6TBS ( stick) unsalted butter
  • 3large Bosc pears (about 1¼ to 1½ lb), peeled, quartered lengthwise, cored
  • 8TBS sugar
  • 2large eggs
  • 2TBS all-purpose flour
  • ¾cup fresh cranberries (about 3 oz)
  • 3TBS pear brandy, apple brandy (Calvados), brandy
  • additional cranberries
  • sweetened whipped cream

Special Equipment:

  • 11-inch removable bottom tart pan


To make crust:

Preheat oven to 375°F. Combine all crust ingredients in processor. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Freeze until firm, about 15 minutes.

Dock (pierce) crust all over with fork to prevent bubbles.

Bake crust until golden brown, piercing with toothpick if crust bubbles, about 25 minutes. Transfer to rack and cool. Maintain oven temperature.

To make filling:

Melt 2 TBS butter in heavy large skillet over medium heat. Add pears. Sprinkle 2 TBS sugar over pears. Sauté until pears begin to brown and soften slightly, turning occasionally, about 12 minutes. Cool pears. Place pears, rounded sides up, on work surface (do not clean skillet). Cut pears into thin crosswise slices; press gently to fan slices of each quarter.  Fan backwards towards the wide end.  Using a knife blade, transfer pear quarters to crust, pointed ends toward center.

Melt remaining 4 TBS butter in same skillet over lowheat, whisking to incorporate pear juices left in skillet. Whisk 4 TBS sugar, eggs and flour in large bowl to blend. Gradually whisk in butter mixture from skillet. Combine ¾ cup cranberries and remaining 2 TBS sugar in processor and coarsely chop cranberries. Stir cranberry mixture and pear brandy into egg mixture .

Spoon cranberry custard mixture between pears and into center of crust.

Bake:

Bake tart until filling is set and top begins to brown, about 50 minutes. Cool tart on rack. (Can be made 8 hours ahead. Let stand at room temperature.)

Using small sharp knife, cut crust away from pan sides if necessary. Gently push up pan bottom to release tart. Place tart on platter. Garnish with additional cranberries. Cut tart into wedges and serve with whipped cream.

Cranberry Pork Tenderloin

Cranberry Pork Tenderloin

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Yield: 2 – 3 Servings
Adapted from http://www.myrecipes.com/recipe/cranberry-pork-tenderloin

Circa November 2007: Not sure about the credit or date on this. I think it originally came from Sunset Magazine, but this is the same recipe. I have updated it a little to account for the current trend to consider pork done at 140-145°F. The photo shows it at 145°.

  • 2TBS olive oil, divided
  • 1pork tenderloin (about 1 Ib)
  • ½tsp coarse kosher salt
  • ½tsp freshly ground black pepper
  • 1small red onion, diced
  • 2cloves garlic, minced
  • ½cup chicken broth
  • ½cup whole-berry cranberry sauce
  • 2tsp minced fresh rosemary
  • 1TBS balsamic vinegar
  • Optional: cornstarch mixed with water


Preheat oven to 350°F.

In a large frying pan, heat 1 TBS oil over medium-high heat.

Optional: Cut pork tenderloin in half so it better fits in frying pan and quarter sheet pan. Season pork with salt and pepper; brown lightly all over, about 5 minutes.

Transfer pork to a foil-lined 9 x 13 inch baking pan. Add remaining 1 TBS oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3-5 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.

Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 145°F, about 15 minutes.

Remove from oven, cover loosely with foil and let rest for 10 minutes.

If you want the sauce thicker, thicken by boiling it down or adding a slurry while pork rests.

Slice and serve with sauce.

Note: You can double this recipe and freeze half for a future use.