Want more like this? See our recipe for Rustic Apple Galette.
For this gorgeous rustic tart – also called a galette – you simply fold our buttery pie dough around a mixture of fresh and dried cranberries and juicy pears. Cooking the filling thickens the juices and makes it slightly richer, but be sure to let it cool before spreading on the pastry. The recipe makes two tarts – enough for a dinner party, or one to assemble now and freeze for later baking.
Makes two 8-inch tarts, to serve 10
1 package Grand Central U-Bake Pie Crust, containing 2 pre-rolled 10.5 inch pie crusts, defrosted according to package directions
1 1/4 pound (3 large or 4 small) firm-ripe pears, peeled, halved and cored
1 1/3 cups fresh cranberries
1 cup (5 ounces) dried cranberries
2 1/2 tablespoons freshly squeezed orange juice
1 cup (7 ounces) granulated sugar
5 teaspoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
Sweetened whipped cream, for serving
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Make the filling
Slice the pears and combine them with the fresh and dried cranberries and orange juice in a large heavy saucepan over medium heat. In a medium bowl, stir together the sugar, cornstarch, cinnamon, and nutmeg. Add to fruit and gently combine. Bring to a low boil and cook until fruit is shiny, translucent and thickened, about 10 minutes, stirring occasionally. Remove from heat and stir in vanilla and salt. Cool to room temperature.
Form the tart
Transfer each circle of chilled dough to a baking sheet. Divide filling (you should have about 1 1/3 cups per tart) and spread over the pastry, leaving a 2-inch border. Carefully lift and fold the edges up over the filling, letting the dough pleat each time you lift and fold. If you have time, chill the tarts 20 minutes before baking.
For a shiny sweet finish, lightly brush the dough with egg wash (1 egg beaten with 1 tablespoon water and a pinch of salt) and sprinkle with sugar.
Bake the tart
Bake 30 to 40 minutes, rotating the pans halfway through the baking time. The pastry should be golden brown and the filling bubbly. Cool completely. Serve with a generous dollop of sweetened whipped cream.