Pear-Cranberry Almond Tart

Cooking Instructions

Have ready an ungreased 9-in. fluted tart pan with removable bottom.

Crust: In food processor, pulse ingredients until they clump together. With lightly floured fingers, press dough evenly over bottom and up sides of tart pan to about 1⁄8 in. above top of rim. Prick bottom and sides with a fork. Chill in freezer at least 15 minutes.

Heat oven to 400°F. Bake crust 16 minutes or until golden.

Filling: Break up almond paste and put in food processor with 1⁄3 cup sugar, the flour, butter and eggs. Pro-cess until completely smooth. Spread evenly in crust. Keeping pear halves intact, arrange decoratively on filling, fanning slices slightly.

Bake 45 to 50 minutes until pears are tender and filling is puffed and browned. Brush pears (not filling) with jelly. Cool in pan on a wire rack.

Meanwhile boil cranberries with remaining 1⁄2 cup sugar and 3 Tbsp water in a saucepan 5 minutes or until berries burst. Cover, set aside until tart cools, then place cranberries around edge and in center.

To serve: Put pan on a small, sturdy bowl; let sides fall down. Gently slide tart onto serving plate.

Planning Tip: Baked crust can be frozen up to 2 weeks. Recipe can be made through Step 6 up to 2 days ahead. Refrigerate tart and cranberries tightly covered. Garnish tart with cranberries up to 1 hour before dinner. Leave at room temperature.