January 22, 2009

Cranberry-Pear Lattice Tart

Cranberry Pear Lattice Tart

My first attempt at making a pie (well, a tart) was a success! Not only did this taste amazing, but it turned out wonderfully as well. The golden brown crust framing the rich ruby red gem-like fruit filling makes this almost too pretty eat! A sweet, sugary, buttery, almost cookie-like dough is pressed into a tart pan and filled with a cooked cranberry and pear filling (with a hint of lemon). Fresh cranberries are used for this recipe, so unless you can find them frozen, you can pretty much only make this tart in the winter months. But oh, is it worth the wait. The mouth-puckering tartness of the cranberries is toned down somewhat with the sweetness of the pears (and sugar is added too), but the crust is what makes the flavors balance perfectly. In essence, this is like eating cranberry sauce (not the canned kind) atop a sugar cookie...but on a much higher level. Trust me, it's amazing. In fact, this would be quite the replacement for cranberry sauce on the traditional turkey day.

Make again? Yes, I can't wait for November!




Cranberry-Pear Lattice Tart
Vegetarian Times, November/December 2005

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