Featuring our Cranberry Pear Fruit Spread
This delicious tart sounds complicated
to make but really is a snap. You will love the creamy custard
filling and tart fruit filling.
1- 12 oz. Jar of Oregon Growers & Shippers
Cranberry Pear Fruit Spread
2-3 tablespoons orange juice
1 1/2 cups all-purpose flour
3 tablespoons firmly packed brown sugar
2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 stick (1/2 cup) cold, unsalted butter, cut into bits
1 large egg yolk
2 tablespoons dark molasses
Raw rice or dry beans for weighing the crust
:
3 large eggs
1/3 cup sugar
1/2 cup sour cream
1/4 cup milk
1/4 teaspoon vanilla
1 teaspoon freshly grated orange zest
Two peeled and thinly sliced
Bosc or Anjou pears
1/4 cup fresh cranberries (optional)
1/4 cup sugar
Pour out 1 jar of Oregon Growers
& Shippers Cranberry Pear Fruit Spread into a large
bowl - gently stir in the orange juice until combined.
- set aside and keep cool.
In a food processor blend together
the flour, brown sugar, ginger, cinnamon, allspice,
and the salt - add the butter, and blend the mixture
until it resembles coarse meal. In a small bowl stir
together the egg yolk and molasses, add the wet mixture
to the dry flour mixture, and pulse the motor, blending
until it is combined well but still crumbly. Turn the
mixture out into a 10-inch tart pan with a fluted removable
rim and press it onto the bottom and up the side of
the pan. Chill the crust for 30 minutes. Prick the crust
with a fork, line it with foil, and fill the foil with
the rice. Bake the crust in the lower third of a preheated
375 degree oven for 15 minutes, remove the foil and
rice carefully, and bake the crust for 10 minutes more.
Let the crust cool in the pan on a rack.
In a small bowl whisk together
eggs, sugar, sour cream, milk, vanilla, orange zest,
and a pinch of salt, then spoon the custard into the
crust. Slice the pear in halve lengthwise, core, then
into thin slices, arrange them decoratively on the custard.
Sprinkle sliced pears with sugar and artfully arrange
a few cranberries with the pears. Bake the tart in the
middle of a preheated 325 degree oven for 50 to 55 minutes,
or until the custard is just set. Remove the rim of
the pan and let the tart cool on a rack. When cooled
spread an even layer of Oregon Growers & Shippers
Cranberry Fruit Spread on the tart.
The tart may be made up to this point
8 hours in advance, cooled completely. Serve at room
temperature.
Enjoy!