Cardamom Spiced Cranberry Pear Tart with Almond Crunch
Get ready to wow your taste buds with this Cardamom Spiced Cranberry Pear Tart! Juicy pears, tart cranberries, and a hint of warm cardamom pair beautifully with a buttery almond crunch. It’s a dessert that feels fancy but is surprisingly easy to make—your kitchen’s about to smell amazing!
4.5 out of 5 (4 ratings)
Prep Time
30 minutes
Cook Time
50 minutes
Servings
4 servings
Cuisine
Fusion
Ingredients
- •1 sheet of puff pastry, thawed
- •3 medium pears, peeled, cored, and sliced
- •1 cup fresh or frozen cranberries
- •1/2 cup granulated sugar
- •1/4 cup brown sugar
- •1 teaspoon ground cardamom
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground nutmeg
- •1 tablespoon cornstarch
- •1 teaspoon lemon juice
- •1/2 cup sliced almonds
- •2 tablespoons honey
- •1 tablespoon unsalted butter, melted
- •1 egg, beaten (for egg wash)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
On a lightly floured surface, roll out the thawed puff pastry into a rectangle or circle, depending on your preference. Transfer the puff pastry to the prepared baking sheet.
- 3
In a medium saucepan over medium heat, combine the granulated sugar, brown sugar, ground cardamom, ground cinnamon, ground nutmeg, and cornstarch. Stir in 1/4 cup of water and the lemon juice to form a spiced syrup.
- 4
Add the sliced pears to the saucepan and gently poach them for 5-7 minutes, stirring occasionally, until they are tender but not falling apart. Remove from heat and let cool slightly.
- 5
In a mixing bowl, combine the fresh or frozen cranberries with the poached pears. Toss gently to coat the fruit evenly with the syrup.
- 6
Arrange the pear slices and cranberries evenly over the puff pastry, leaving a 1-inch border around the edges.
- 7
Fold the edges of the puff pastry over the fruit mixture to create a rustic tart shape. Brush the edges of the pastry with the beaten egg for a golden finish.
- 8
In a small bowl, mix the sliced almonds with honey and melted butter until well coated. Sprinkle the almond mixture evenly over the fruit.
- 9
Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed, and the fruit is bubbling.
- 10
Remove from the oven and let the tart cool for 10-15 minutes before slicing. Serve warm with whipped cream or vanilla ice cream, if desired.
Nutrition Information
Calories
320 calories
Protein
5g
Carbs
45g
Fat
15g
Frequently Asked Questions
Q: Can I use a different type of fruit instead of pears and cranberries?
A: Yes, you can substitute the pears with apples or peaches, and the cranberries with raspberries, blueberries, or chopped dried fruits like apricots. Adjust the sugar based on the sweetness of the fruits you choose and keep an eye on the texture while poaching.
Q: What can I use instead of puff pastry?
A: If you don't have puff pastry, you can use pie dough, phyllo dough, or even a homemade tart crust. Note that the texture and baking time may vary slightly depending on the substitute.
Q: Can I make this tart ahead of time?
A: Yes, you can prepare the tart up to a day in advance. Bake it fully, let it cool completely, and store it in an airtight container at room temperature. Reheat in a 350°F (175°C) oven for 5-10 minutes before serving to restore crispness.
Q: How do I prevent the puff pastry from getting soggy?
A: To prevent sogginess, ensure that the pears are well-drained after poaching and avoid adding too much syrup to the pastry. You can also sprinkle a thin layer of almond flour or breadcrumbs on the puff pastry before adding the fruit to absorb excess moisture.
Q: Can I make this recipe dairy-free or vegan?
A: Yes, to make it dairy-free, use a dairy-free puff pastry and replace the butter with a plant-based alternative. For a vegan version, also substitute the egg wash with a mixture of plant-based milk and maple syrup or olive oil to achieve a golden crust.
Q: What should I do if the edges of the puff pastry burn before the tart is fully baked?
A: If the edges start to brown too quickly, cover them loosely with aluminum foil and continue baking. This will protect the pastry while allowing the fruit to cook thoroughly.
Q: How should I store leftovers, and how long will they last?
A: Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 350°F (175°C) oven or toaster oven for 5-7 minutes to restore crispness before serving.
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