Pennswood Pear Cranberry Tart
One of the highlights of dinner at Pennswood Village is seeing what Chef Bobby has created for dessert. From melt-in-your-mouth gluten-free almond cloud cookies, to traditional gingerbread men, to sugar-free pumpkin chiffon pie, Chef Bobby wows residents with his recipes – often tailored to meet the dietary needs of the residents.
One recipe that has residents asking for seconds is the Pennswood Pear Cranberry Tart. This fruit tart combines sweet pears with tangy cranberries for a full, fresh flavor.
Pennswood’s Pear Cranberry Tart
If you can’t make it in to Pennswood Village to try Chef Bobby’s desserts (which you should – call (866)740-4977 to see when our next event is being held!), you can make the Pennswood Pear Cranberry Tart at home using Chef Bobby’s recipe:
Pennswood Pear Cranberry Tart
Ingredients
1—11 inch tart pan
Crust & Lattice
1 pound butter
¾ cup sugar
4 cups flour
Filling
1 cup cranberry, fresh or frozen (not dried)
¾ cup sugar
5-6 medium sized pears (peeled, cored, and sliced)
1 tablespoon lemon juice
1 tablespoon ground ginger
Zest of 1 orange
2 ½ tablespoons corn starch
Preparation
- Combine ingredients for dough in a food processor or mixer until crumbly. Finish working dough on lightly floured counter until smooth.
- Roll out dough, place in tart pan. Reserve excess dough.
- Use the excess dough to roll out lattice,– you’ll need 8 to 10- 1 inch wide strips.
- Chill dough for one hour or overnight if time allows.
- Preheat oven to 400
- Prep filling by combining all ingredients in large bowl. Let stand for 15 minutes to dissolve sugars, corn starch, and juice.
- Fill tart pan with filling.
- Cover with chilled lattice.
- Bake at 4000 for 15-20 minutes.
- Lower temperature to 350 0 and bake additional 30-35 minutes, until crust is golden brown and filling in center of tart is translucent and bubbling.
- Allow tart to completely cool before removing from tart pan.