Cranberry and Pear Breakfast Tart
Serving Size / Yield
- 2 cans pear halves, drained and patted dry
- 1 C. fresh cranberries, washed and dried
- 1 1/2 C. flour
- 1/2 C. powdered sugar
- 1/4 tsp. salt
- 9 Tbs. cold butter
- 1 large egg yolk
- Almond Cream:
- 6 Tbs. butter
- 2/3 C. sugar
- 3/4 C. ground almonds
- 2 tsp. flour
- 1 tsp. cornstarch
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
For the crust, heat the oven to 375 degrees and butter a 9 in. tart pan. Set it aside. In a food processor, pulse the flour, sugar, and salt twice. Add the pieces of clod butter to the dry mixture and pulse until it resembles coarse cornmeal. Lightly beat the yolk and add it to the mixture. Pulse until a dough begins to form large clumps. Remove the dough and knead it on a lightly floured surface until well combined.
Press the dough into the bottom and up the sides of the buttered tart pan. Freeze the crust for 30 minutes before baking. Cover the tart with a buttered piece of foil and bake for 25 minutes. Remove foil and let cool.
For the almond cream, beat the sugar and butter until smooth. Add the ground almonds, flour, and cornstarch and blend. Add the egg, vanilla, and spices. Blend until mixed well.
To assemble the tart, heat the oven to 350 degrees. Spread the almond cream evenly in the bottom of the crust. Thinly slice 6 to 8 pear halves crosswise. Place each slice, wide side towards the crust, in the center of the almond cream. Gently press down on the pear to fan out the slices and form a circle. Pour the cranberries over the almond cream evenly.
Bake the tart for 50 to 60 minutes, or until the almond cream is puffy and golden. Cool before serving.