Pear and cranberry tart

Pear and cranberry tart

By Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

The tart cranberries make a great addition to the sweetness of the pears. Add that to the crisp of the pastry and you have the perfect afternoon treat.  

Pear and cranberry tart


  • 160g flour
  • 1 tsp salt
  • 113g butter, cold and cut into cubes
  • ¼ cup ice-cold water


  • 5 pears
  • 250g cranberries
  • 1 orange, zest and juice
  • 1 tsp nutmeg, freshly grated
  • 1 tsp cinnamon
  • ½ cup light brown sugar


  1. In a large mixing bowl add the cubed butter to the flour and salt and rub the butter in until you have a breadcrumb-like mixture.
  2. Add the water, a little at a time, and bring together until you get a pastry-like consistency.
  3. Cut the pastry into bits you will use for each recipe and wrap them in foil.
  4. Place into the fridge for an hour before using.
  5. Roll out the pastry and line a greased springform dish, pushing the pastry up the sides and removing any extra. 
  6. Pre-heat the oven to 180°C.
  7. Peel and core the pears and place in a large mixing bowl with the cranberries, orange zest and juice, sugar, cinnamon and nutmeg and mix well. 
  8. Pour the filling into the prepared pastry.
  9. Roll out the extra pastry and make a lattice over the top, tearing off any excess pastry.
  10. Brush the top of the lattice with milk and sprinkle with remaining sugar. 
  11. Bake in the oven for 1 hour, keeping an eye on the pastry to make sure it doesn’t brown too quickly. When the pastry is golden, cover with foil and return to the oven. 
  12. Allow to rest for 10 mins before removing from the pan.
  13. Allow to rest for a further 10 mins before serving.

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