Cranberry Pear Tart With Gingerbread Crust

This tart is work. But sometimes you need to work a little harder to reap in the benefits - and you'll love this recipe. Fortunately, most of the work can be done way ahead of time. Drop-dead-gorgeous. Drop-dead-delicious. Also, that 'something special' you're looking for for your next thanksgiving/holiday meal.

Steps

Make pear mixture: in a saucepan , combine cranberry juice , sugar , cinnamon stick and lemon juice.

Bring to boil and add pears.

Heat until it just comes to simmer and simmer gently for 10-15 minutes , or until the pears are just tender.

Remove from heat , stir in cranberries and let mixture cool.

Chill , covered , for at least 8 hours.

Crust: blend together flour , brown sugar , cinnamon , ginger , allspice and salt.

Cut in butter until mixture resembles coarse meal.

In a small bowl , stir together egg yolk and the molasses.

Add to flour mixture and mix until combined well but still crumbly.

Turn out onto 10 inch tart pan with removable rim and press onto bottom and up sides of pan.

Chill crust for 30 minutes.

Preheat oven to 375f.

Prick crust all over with fork , line with foil , fill with pie weights or dry beans , and bake in lower third of oven for 15 minutes.

Remove foil and pie weights and bake crust a further 10 minutes.

Let cool.

Transfer poached pears and ha.

Ingredients

cranberry juice cocktail, sugar, cinnamon sticks, fresh lemon juice, pears, lemon, juice of, dried cranberries, all-purpose flour, brown sugar, cinnamon, ground ginger, ground allspice, salt, butter, egg yolk, dark molasses, eggs, sour cream, milk, vanilla, orange zest