It's officially pie and tart season! Don't get me wrong, I love a good pie. But what I really love is a good tart. This cranberry pear crumble tart is quick, easy and most importantly, delicious! It's made with lightly sweetened pears and cranberries baked inside an easy press-in spiced oat crust that doubles as a crumble topping! This rustic tart would make an excellent addition to your holiday dessert table.
In a few words this tart is:
- Easy to make
- Lightly sweetened
- Perfectly spiced
- Made with healthier ingredients
- Perfect for your holiday dessert table
What ingredients do I need to make this cranberry pear crumble tart?
- Unsalted butter
- All purpose flour
- Almond flour
- Rolled oats
- Light brown sugar or maple sugar
- Ground cinnamon, cardamom and ginger
- Vanilla extract
- Almond extract
- Firm, but ripe pears
- Fresh cranberries
- Granulated or maple sugar
- Orange or lemon (for juice and zest)
- Heavy whipping cream or vanilla bean ice cream for serving
From these ingredients you will make the easy press-in spiced oat crust and crumble and the lightly sweetened spiced fruit filling.
What baking tools are needed to make this quick and easy tart?
- 9" removable bottom tart pan
- Several mixing bowls
- A large bowl for mixing the filling and a medium bowl for making the crust and crumble topping.
- A small bowl for cooling the brown butter.
- Zester and juice reamer
- Aluminum baking or cookie sheet to bake the tart on.
- Oven thermometer
- I always have one in my oven to double check the baking temperature is accurate.
Tips and tricks for a fantastic pear and cranberry tart
Best substitutions for this recipe:
- All purpose flour: For a gluten free option, I recommend
- Almond flour: This adds a nice chewy texture and nutty flavor
- use ¾ c (90-95g) all purpose flour
- hazelnut flour or other nut flour would work well here too
- Rolled oats: This is for texture
- Use ½ c (60g) all purpose flour as a substitute.
- Brown butter: This is for a flavor boost
- Use ¾ c (12 tbsp) melted unsalted butter instead.
- Light brown or granulated sugar: Use maple sugar for a refined sugar free option.
- Pears: thinly sliced apples would be a great substitute.
- Cranberries: Fresh cranberries are in season, so use them if you can!
- Any fresh, tart berry would work well in it's place.
Baking tips and tricks:
- Read through the recipe before starting.
- Freeze the crust before par-baking.
- Make sure the pears are firm, but ripe.
- Unripened pears will still be firm even after baking for a while. They aren't very sweet, so use more sugar to balance out the tartness of the cranberries.
- Use a removable bottom tart pan to show off the beautiful edges of the crust.
- Or bake in a 8x8 or 9x9" pan for bars.
- Allow the tart to fully cool to room temperature before slicing.
- Top with freshly whipped cream, dusting of powdered sugar, drizzle of caramel sauce or scoop of ice cream.
other tart recipes to try!
- Cinnamon Pie
- Chocolate maple bourbon pecan tart
- Rose water strawberry black cocoa tart
- Bergamot lemon earl grey tart
- Chocolate sumac ganache tart
- Cranberry curd gingersnap tart
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cranberry pear crumble tart
- 9" (23 cm) tart pan with removable bottom
spiced crust and crumble topping
- 1 c (226g) unsalted butter, browned (reduced down to ¾ c (185g)
- 1 ¾ c (210g) all purpose flour
- 1 c (96-112g) almond flour
- ¾ c (150g) light brown or maple sugar
- ½ c (50g) rolled oats
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- ½ tsp salt
- ½ tsp (5ml) vanilla extract
- ½ tsp (5ml) almond extract
spiced pear and cranberry filling
- 2 (454g) large ripe, but firm pears, thinly sliced
- 2 c (200g) fresh cranberries, coarsely chopped
- ½ -⅔ c (100 - 134g) granulated or maple sugar see recipe notes
- 3 tbsp (15-45ml) lemon or orange juice or water
- zest of one lemon or orange use the same citrus as the liquid
- 2 tsp all purpose flour
- ½ tsp ground ginger
- ¼ tsp ground cardamom
spiced crust and crumble topping
- Preheat the oven to 400 F (204 C).
- Make brown butter about an hour before you plan to make the cookies. It will need 15 minutes to make and another 15-30 to cool enough to use in the recipe.To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool 30 minutes to room temperature, but still liquid.
- Whisk the dry ingredients together until well combined.
- Stir in the cool, but still liquid brown butter and extracts to the dry ingredients until the crumbs are moistened. Start with ¾ c cooled brown butter. If there is excess butter and it's needed to create the moistened crumble texture, add more as needed.
- Divide the crumbles into ⅔, ⅓. Press ⅔ of the crumble into the tart pan. Start pressing the dough into the sides, working back to the bottom. Once the dough is pressed in, prick the crust with a fork several times along the bottom. Freeze for 10-15 minutes. Reserve the ⅓ for topping the tart. Set in the fridge to chill until needed.
- Place the tart pan on on a baking/cookie sheet. Bake at 400 F (204 C) for 10 minutes. Remove from the oven to cool slightly before filling. Reduce the oven temperature to 350 F (177 C).
assembling the tart
- In a large bowl, toss the thinly sliced pears, chopped cranberries, sugar, liquid/juice, flour, zest and spices together until well combined with all the fruit coated.
- Mound the filling into the par-baked crust. Top with the reserved ⅓ crumble topping.
- Bake the tart on a baking/cookie sheet for 45-55 minutes or until the fruit has softened and the tart is very fragrant.
- Cool completely before enjoying.