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
- 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.
- Add the water, a little at a time, and bring together until you get a pastry-like consistency.
- Cut the pastry into bits you will use for each recipe and wrap them in foil.
- Place into the fridge for an hour before using.
- Roll out the pastry and line a greased springform dish, pushing the pastry up the sides and removing any extra.
- Pre-heat the oven to 180°C.
- 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.
- Pour the filling into the prepared pastry.
- Roll out the extra pastry and make a lattice over the top, tearing off any excess pastry.
- Brush the top of the lattice with milk and sprinkle with remaining sugar.
- 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.
- Allow to rest for 10 mins before removing from the pan.
- Allow to rest for a further 10 mins before serving.