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Cranberry Pear Tart or Gratin


Cranberry Pear Filling
3 cups fresh cranberries ( about 1 package)

3/4 cup sugar
2 McIntosh apples, peeled,halved and cored
3-4 firm pears, peeled and cored, cut into 1/2-inch dice and tossed with 1 teaspoon lemon juice (using 4 pears will give a little more “tooth” to the filing)
1/2 cup brown sugar
1/2 cup fresh orange juice
1/4 cup golden raisins
1 teaspoon cinnamon
Water, as needed

1 teaspoon tapioca starch or cornstarch
2 teaspoons cold water


Streusel (Crumbs)

1/2 cup all-purpose flour, fluffed, scooped and levelled into measuring cups
1/4 cup brown sugar

1/4 teaspoon cinnamon
3 tablespoons unsalted butter, melted

Wash the cranberries and remove any soft or rotten berries. Measure out 3 cups and place in a saucepan with the sugar. Place the apples in a food processor and process as finely as possible. Add to the pot. Cook over medium-low heat until the berries release their juices, about 8 minutes. Add the pears, brown sugar, orange juice, raisins and cinnamon to the pot. Increase the heat to medium and cook, stirring occasionally, until the mixture thickens and the pears are cooked, through but still firm, about 10-20 minutes, checking every 5 minutes to make sure there is enough liquid in the pot. If the mixture does not seem to be saucy enough, add water, 1/4 cup at a time, until the mixture seems thin enough for the pears to cook and for the mixture not to scorch. ( If your pears were very hard to begin with, they will take the longer amount of time to cook). During the last minute of cooking, place the starch in a small bowl and gradually add the 2 teaspoons of water to the starch. Stir this into the cranberry mixture and boil for about 1 minute. Transfer the mixture to a bowl to cool, and then refrigerate until ready to use (can be made ahead).

For the Tart:
Preheat the oven to 375 degrees F.  For the streusel, combine the flour, sugar and cinnamon in a small bowl. Add the butter and mix with your fingers to distribute the fat. Squeeze the mixture into crumbs.  Fill the tart with the cranberry filling.

Top with the streusel, and bake at 375 degrees F. until the crumbs are browned, about 15-25 minutes. Let the tart cool at least 30 minutes before serving. The tart can be made 8 hours ahead and stored, uncovered, or loosely covered, at room temperature.

VARIATION – Cranberry Pear Gratins

For 8 gratins, you probably need half of the filling and a full recipe of the Streusel.
To make gratins, leave the thickener (tapioca or cornstarch) out of the filling.  Place about 1/2 cup filling in each of 8 mini-gratin molds (you can also use ramekins, but you get more topping with the gratin molds which are shallow and long).  Sprinkle the crumbs over the gratins and set in the oven for 15-25 minutes, just until the crumbs are nicely browned.  Let the crisps cool for at least 30 minutes before serving.

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  1. jamey aebersold

    Hello there, You have done a great job. I’ll definitely digg it and in my view recommend to my friends. I am sure they’ll be benefited from this web site.

  2. Hi Penny! That does look perfect for Thanksgiving. Something we could make here for sure. Hope you are well!
    P.S. Love the unique shaped dish too.

  3. wow, that was looking delicious

  4. pranee halvorsen

    Looks delish, I love cranberry.
    So I have to try the recipe soon.

  5. Vanessa LaBranche

    This recipe for a cranberry tart using a sweet sable crust looks delicious! The addition of pears, apples and raisins I'm sure makes a great taste combination. Excellent visual presentation of the tart and recipe. Thanks!

  6. Penny Wantuck Eisenberg

    Thanks all for the nice comments. I love seasonal foods that you have to wait for each year. It so heightens the experience!

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