Vegan Pear Cranberry Tart

Cranberry Pear Tart

YIELD: 1 ·  8” Tart

INGREDIENT

Bartlett Pears, Peeled
Frozen Cranberries
Almond Cream
Slightly Tempered from Refrigerator

1, 8” Par-Baked Sucrée Round

GRAMS

240
90
300

METHOD

  1. Blind bake an 8" sucrée tart shell.

  2. Halve and core the pears. Slice slightly less than 1/4" thick slices horizontally. 

  3. Spread the almond cream into the baked and cooled sucrée shell.

  4. Evenly disperse the cranberries into the almond cream, lightly pressing down.

  5. Gently and slightly fan the pear slices, then transfer to the tart using an offset spatula, arranging evenly.

BAKE

  • For tart shell: blind bake at 325°F high fan · 15 mins. Remove weights, then bake an additional 5 minutes until base of the tart shell just starts to take on color. Cool before filling.

  • For tart: Bake the tart at 325°F low fan · 35 minutes, internal temperature 200°F.

NOTES

  • The finished tart can be glazed with nappage, or lightly dusted with powdered sugar.

  • The sucrée was sheeted to 2.25mm.

  • Bake times and temperatures are suggestions.