Rustic Pear-Cranberry Tart
A delightful rustic tart featuring caramelized Bosc pears and sweet-tart cranberries wrapped in a golden pizza dough crust. Perfect for a cozy autumn dessert.
Ingredients
- •1 tablespoon butter
- •2 large Bosc pears
- •2 tablespoons sugar
- •¼ cup sweetened dried cranberries
- •2 tablespoons frozen cranberry juice cocktail concentrate
- •1 tablespoon red currant jelly
- •1 tube refrigerated pizza dough
Cooking Instructions
- 1.
Preheat oven to 425°F. Line heavy rimmed baking sheet with parchment paper. Melt butter in large nonstick skillet over medium-high heat. Add pears. Sauté until almost tender, about 8 minutes. Sprinkle with 1 tablespoon sugar; toss 1 minute. Add cranberries, juice concentrate, and jelly. Sauté until pears are tender and juices are thick, 2 to 3 minutes longer. Scrape pear mixture onto large plate and place in freezer 5 minutes to cool quickly.
17 min
- 2.
Unroll dough onto prepared sheet. Cut 1 1/2-inch-wide strip off 1 short end, forming rough 9-inch square. Pull dough strip to twice its length and cut crosswise in half.
5 min
- 3.
Scrape pear mixture into center of dough square. Spread mixture to cover, leaving 1 1/2-inch plain border. Fold up border over edge of filling. Place 2 dough strips diagonally over filling, spacing strips 2 to 3 inches apart; press ends to border to adhere. Sprinkle border and strips with 1 tablespoon sugar.
8 min
- 4.
Bake tart until dough is golden and cooked through, 22 to 23 minutes. Cool to lukewarm on baking sheet.
23 min
