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If you're looking for a crazy-delicious dessert that doesn't require a ton of effort, you've come to the right place! This Cranberry Pear Shortbread Tart has a fabulous fruit filling sandwiched between a crisp, shortbread crust and a buttery, mounded-high crumb topping. The first sweet bite will have you smitten!
From a fine lineage
If you're thinking that this Cranberry-Pear Shortbread Tart seems familiar, you may be correct. If you've tried our Raspberry Jam Shortbread Tart or our delicious Lemon Curd Shortbread Tart this little slice of heaven comes from the same family! I changed the proportions a bit, but it shares a similar crisp, buttery crust and crumb topping.
Instead of raspberry jam or lemon curd, the filling is a simple jam made in minutes from fresh pears, cranberries and granulated sugar. The combination is SO delicious! Instead of a tart pan, I decided to go with a regular cake pan so it's not necessary to purchase a special pan.
What kind of pears should I use for the tart?
Any variety of pears will work well. I love to use a thin-skinned pear like Red, Bartlett or Comice for this recipe as they don't require peeling, making this tart a little easier to put together. The skin just seems to melt into the jam. If you're using pears with thicker skin, like a Bosc or Anjou, it's better to peel before preparing the filling.
A secret ingredient that takes things up a notch!
Although this Cranberry Pear Shortbread Tart can be made from 100% all-purpose flour, I like to use a proportion of almond flour. Almond flour is quite magical in baking as it gives cakes, tarts and cookies a touch of elegance and (what I call) "a fine European taste". It adds more moisture than all-purpose flour white keeping things crisp and delicate at the same time. I love the fabulous flavor of this crust and crumb topping with the addition of a
Don't let the season slip by!
This is a more seasonal recipe than our Raspberry Jam or Lemon Curd Shortbread shortbread tarts, but if the calendar falls anywhere between September and December, it's THE TIME to make this Cranberry Pear Shortbread Tart. It works well for any fall celebration and it's a quintessentially perfect dessert for a Thanksgiving or Christmas celebration. It's also lovely for tea or brunch or just to make an ordinary day a little sweeter! Hope you enjoy it as much as we have!
Cafe Tips for Making this Cranberry Pear Shortbread Tart
- Since this recipe doesn't require a mixer, make sure your butter is very soft. Sometimes it's difficult to soften butter, especially during the winter months when the house is chilly. I like to soften mine in the microwave with the light left on. I don't even start the microwave. The small amount of heat from the light is enough to soften the butter within about 4-6 hours.
- You can also soften cold butter by placing it in the microwave and setting the power on 10% for about one and a half to two minutes. Watch it closely the first time as every microwave is different. You'll learn exactly how much time it takes for your microwave.
- This recipe calls for almond flour in addition to all-purpose flour. Almond flour is simply almonds that have been finely ground. Since it's made from almonds, it's more expensive than everyday flour, but you don't need much to add amazing flavor.
- Most grocery stores carry almond flour, but I like to buy it at the big box stores like Sam's Club or Costco, as it's much more reasonable. You can also find it for a decent price at Trader Joe's.
- I go through almond flour fairly quickl,y so I keep a stash in my pantry, but it can also be stored in the freezer, which will help it last for months.
- The crust dough is the same as the crumb topping dough for this Cranberry Pear Shortbread Tart. You'll use half of it for the crust and half for the crumb topping. Don't worry about being super accurate with this. If you're going to err on any side, I would err on using more of the dough for the crumb topping.
- For a pretty look, I like to reserve about a tablespoon of the cranberry-pear filling. After I add the crumbled topping, I spoon a tiny bit of the reserved jam with a small spoon into some of the cracks and crevices between the crumbles to look like it's peeking out. Otherwise, the topping will cover the jam, still very pretty, but I think it's enticing to see a little of the jam peeking through.
- You can use either an 8-inch round cake pan with sides at least 2 inches tall. You can also use a 9-inch round cake pan, but the tart won't be as tall.
- I love these pre-cut parchment paper baking circles. They come in 8-inch or 9-inch sizes and are super convenient if you enjoy baking.
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You are worthy, our Lord and God,
to receive glory and honor and power,
for You created all things,
and by Your will they were created
and have their being.
Revelation 4:11
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Cranberry Pear Shortbread Tart
Ingredients
For the crust and crumble topping:
- 8 ounces butter, very soft
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup almond flour, see notes above
For the cranberry-pear filling:
- Âľ cup granulated sugar
- 1 ½ teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ÂĽ teaspoon kosher salt
- 1 cup fresh cranberries
- 2 medium thin-skinned pears, unpeeled and diced small, about ÂĽ-inch. I use red pears, but Bartlett will also work. (If you only have a thicker-skinned pear, like Bosc, peel before dicing.)
To finish:
- powdered sugar for sprinkling, if desired
Instructions
For the prep:
- Position a rack in the middle of the oven and preheat to 325ËšF (163ËšC).
- Spray an 8-inch round cake pan with nonstick baking spray. Line the bottom of the pan with a circle of parchment paper.
For the crust and crumble topping:
- Combine the butter and sugar in a large bowl. Using a sturdy spatula or wooden spoon, stir vigorously until creamy.
- Add vanilla and salt and mix until combined.
- Add the all-purpose and almond flours and stir with a fork until flour is incorporated and large crumbles start to form.
- Press one-half (approximately, no need to be exact) of the dough evenly into the pan to form a bottom crust. Refrigerate the remaining dough while the tart bakes and cools.
- Bake for 10 minutes, until the crust is just beginning to firm.
- Remove from the oven and set aside to cool for at least 10 minutes while you're preparing the filling.
For the pear-cranberry filling:
- While the bottom crust bakes, make the filling.
- Combine the sugar, cornstarch, cinnamon and salt in a medium-large microwave-safe bowl. Stir to combine.
- Add the diced pears and cranberries and stir again.
- Microwave on high power for 2 minutes then remove and stir. Repeat this 2 minute microwaving and stirring two more times. The mixture should be thickened and jammy by this point. It's it's not, return to the microwave for 2 additional minutes then set aside to cool for 10 minutes.
To finish and bake:
- Spread the warm filling over the crust, leaving a ½ inch border around the edge. Remove the reserved dough from the refrigerator. With your hand, sprinkle it in big crumbles over the filling, taking care to also fill in the edges that don't have filling.
- Return the pan to the oven and continue baking until topping is firm, crisp and lightly golden in color, about 30-40 minutes.
- Transfer to a wire rack and let cool for 20 minutes, then run a thin-bladed knife around the edges of the pan to loosen, if needed. Let the tart cool in the pan for another 20 minutes, then Invert the tart onto a clean dinner plate. Flip one more time onto the cooling rack or onto a serving platter so that the crumb topping is facing up.
To serve:
- Serve warm or cool to room temperature Dust lightly with powdered sugar, if desired. Use a sharp knife to cut the tart into wedges. We like to serve it warm with a scoop of vanilla ice cream or frozen custard. This tart can be made a dau in advance. It can also be made and frozen after cooling. To serve after freezing, allow to thaw, then warm for 10-12 minutes in a 300Ëš oven.
Notes
Nutrition
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What a lovely shortbread recipe!!! Thank you Chris!! 🙂 We made this and brought to Thanksgiving and it was a hit!! I think for my personal preference, I would add more cranberries because I like more tart than sweet flavor......but that's only personal preference and this time of year I love cranberry everything! haha I loved the cranberry + pear because it gave a unique offering to the dessert table vs. everything being pumpkin. Thanks again Chris!!! 🙂
Awesome! Thank you for your review, Meghan!
I have a question,can I replace the pears with apples?
Hi Rose, yes, apples will be deliciosu!
Hi Brenda, yes, we normally do show an inside picture of cakes, pies, tarts, etc. I think we might’ve been in a hurry when we did this photo shoot, but trust me it’s so delicious! You do want to make it!
do you have any pics of this pie sliced? I always like to see the "inside" of the pies I want to make. I know you usually do show a cut slice, and if you did, I missed it lol. If you do have a pic, is there any way could you email them to me? This pie sounds good. If you can't send one, don't worry about it-I just thought I'd ask. I like your hints on boughten pie crusts-I wouldn't have thought of those so thanks! I usually make my own, but sometimes I'm "lazy" too *grin*, especially as I get older (much older).
I am planning to make this next week. It sounds delicious, I do wish there was a picture of a cut slice of the tart. We love crumble toppings and I’m looking forward to the cranberry pear combination.
Hope you enjoy it, Mary!
Salted or nonsalted butter...you can tell i dont bake much:)
Hi Katie, either will work, but we always use salted.
Hi Katie, I always use salted butter, but ,if you only have unsalted, just use an extra pinch of salt.
How many days in advance can I make this tart? Does it travel well?
If I make the tart and freeze. I will be traveling on Tuesday before Thanksgiving so it will thaw out. Is this a problem with this tart?
Hi Lisa, in your situation, I would wrap it well and freeze it. Right before you leave on Tuesday, take it out of the freezer and wrap it in a clean towel. When you get to your destination, pop it back in the freezer. It's fine if it thaws and is refrozen. Then remove it from the freezer 6-8 hours before serving and warm it gently in the oven to serve.
Hi Chris, here I am on another of your recipes asking if this can be made ahead of time and frozen - we are having a very Cafe Sucre Farine Thanksgiving! If it can be frozen, what steps would you take before serving? Thank you!
oops, just saw freezing instructions in the recipe. Happy Thanksgiving.
I love your recipes!
Is it okay to substitute pears with apples?
Thank you so much for your advice
Thanks, Susane! Yes, that will work!
I made this a few days ago. I was delicious, loved the filling so much I and making extra next to use with scones.
Thank you,
Sandra
Wonderful! Thanks for the review, Sandra!
Hi Cheryl, I haven't tried that - let us know if you do!
Hi Chris, been following for years but only recently we are both located in WNC. Hope you and yours were safe from Helene. I really don’t care for cranberries is there another fruit you would recommend to go with the pears?
Regards, EM
Hi Em, thanks for your thoughtful comment. We are beginning to see some progress, but as I'm sure you know, it's going to be a long, slow recovery. Hope things are well with you!
Regarding your question, I think raspberry jam would be delicious in lieu of the cranberry mixture
What a delightful tart. The almond flour was the perfect touch for the crust! I loved the blend of cranberries and pear. I also took your suggestion to warm the tart a little before serving . I did use frozen cranberries and this worked well . Guests went back for seconds in our post holiday gathering!
Thank you for the review, Anne-Louise! So glad you enjoyed this!
This tart sounds so amazing!
I'd really like to try it; unfortunately I can't eat nuts or coconut.
Is there anything that works to replace the almond flour?
Hi Marni, you can just sub more AP flour for the almond flour!
I made this cranberry/pear tart yesterday as I had a couple of pears when I found the recipe! It is easy, tender & delicious!
I did use the recommended almond flour and loved it. I did learn not to turn it out too soon. I had waited but it was still a little bit warm. It came out fine onto the plate but on turning over onto the cooling rack, a big chunk fell away. It was just for our family so no big deal but next time I’ll wait longer before the second flip. Love all your recipes that I’ve tried so far! Thanks for shaking them.
So happy you enjoyed this recipe, Cathi! Thanks for sharing your review!
Same here. I should have trusted my common sense and waited an additional 15 minutes before turning it out of the pan. The sides fell, so I feel it had not cooled enough. Tastes delicious though. Wish I would have seen your review first.
Thanks for taking the time to leave your review, Mary. I will make note of this in the recipe.
Chris, I made the cranberry-pear tart this past week. All my family gave it a thumbs up for one of our extended family Thanksgiving desserts. I had never cooked with almond flour before ,but I like the texture it adds to the shortbread. Happy Thanksgiving!
Wonderful! Thank you for the review, Brenda!
I made this last night, and it was delicious. My husband loved the crust, which he typically doesn't. This tart is a showstopper dessert! I plan to make small individual tarts for a quinceanera; however, I'm unsure of the baking times.
I'd love the printable labels, please.
Thank you!
Hi Ivonne, so happy you enjoyed this recipe. I think it will work fine with smaller tart pans but I can't give you an exact time for baking since I haven't tested it. It will take less time - I would go for a nice light golden brown.
Thank you again for such a great recipe-can frozen cranberries be used?
Hi AF, I think frozen berries will work well!
Chris, this sounds heavenly and I would like to make it for a Thanksgiving with friends. Do you know if it can be baked in an 8" spring form pan without affecting the outcome? Thank you.
The recipe looks delicious. Cranberry and pears are not available in my country. Can this be made in apples and dried cranberries?
Thanks.
Yes, that would be delicious! I would plump the cranberries up by placing them in boiling water for a few minutes then draining well. Also I would only use a half cup of the dried cranberries as they are more concentrated in flavor. Hope you enjoy it, Tas!
This sounds delicious! I do not have a microwave…how could i cook the filling on the stove top? Do i need to use a double boiler ? Thank you! I love your recipes!!
Hi Jodi, yes, it would be fine to make the filling on the stove top. You don't need a double boiler. Just start with a low heat until some of the juices come out of the pears and cranberries. Then increase the heat to medium and stir frequently until the cranberries start to pop open and the mixture thickens.
Chris,
I love cranberries and pears a lot and it looks really good. I just have a question. Could this be made in a square pan and then cut into squares? Would the texture of this tart work for squares? Thank you.
Hi Louise, that will work well. I would wait until they're completely cool before cutting.