Cranberry-Pear Lattice Tart
Cranberry-Pear Lattice Tart is a dessert that serves 8. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 298 calories. For 59 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have pears, salt, flour, and a few other ingredients on hand, you can make it. 6 people have tried and liked this recipe. It is brought to you by Vegetarian Times. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is rather bad. If you like this recipe, take a look at these similar recipes: Pear-Cranberry Lattice Pie, Pear-Cranberry Mincemeat Lattice Pie, and Pear-Cranberry Pie with Faux Lattice.
Servings: 8
Ingredients:
¼ tsp. baking soda
8 oz. fresh or frozen cranberries
2 cups flour
¾ cup granulated sugar
2 strips lemon rind
1/3 cup low-fat buttermilk, at room temperature
2 pears, peeled, halved and cut into ¼-inch slices
¼ tsp. salt
1/3 cup unsalted butter, softened
1 tsp. vanilla extract
Equipment:
sauce pan
rolling pin
tart form
oven
frying pan
wire rack
hand mixer
mixing bowl
Cooking instruction summary:
To make Crust:1. Stir together flour and salt in large bowl. Dissolve baking soda in buttermilk. Beat sugar and butter in mixing bowl with electric mixer until fluffy. Beat in buttermilk mixture and vanilla. Add flour mixture, and beat until soft dough forms. Shape 1/3 of dough into disk, and seal in plastic wrap. Shape rest of dough into larger disk, and wrap. Chill 1 hour or overnight.To make Filling:2. Combine cranberries, sugar, lemon rind and 1/2 cup water in saucepan over medium heat. Bring to a boil, and cook 10 minutes, or until thick and syrupy. Stir in pears, and cool.3. Preheat oven to 350°F. Flour rolling pin and work surface well. Take out large dough disk, roll into 12-inch circle and transfer to 9 1/2-inch fluted tart pan with removable bottom. Gently press dough into pan, letting excess flop over rim. Spoon filling into crust.4. Roll small dough disk into 10-inch circle, and cut into 1/2-inch-wide strips. Lay half of strips 1 inch apart over filling. Place remaining strips 1 inch apart on diagonal to form lattice. Seal lattice to crust by pressing rolling pin around rim of pan, so pan edge cuts through dough. Remove excess. Bake 55 to 60 minutes, or until golden and bubbly. Cool 20 minutes on wire rack. Remove from pan, and cool fully on wire rack.
Step by step:
Add flour mixture, and beat until soft dough forms. Shape 1/3 of dough into disk, and seal in plastic wrap. Shape rest of dough into larger disk, and wrap. Chill 1 hour or overnight.To make Filling
1. Combine cranberries, sugar, lemon rind and 1/2 cup
2. water in saucepan over medium heat. Bring to a boil, and cook 10 minutes, or until thick and syrupy. Stir in pears, and cool.
3. Preheat oven to 350°F. Flour rolling pin and work surface well. Take out large dough disk, roll into 12-inch circle and transfer to 9 1/2-inch fluted tart pan with removable bottom. Gently press dough into pan, letting excess flop over rim. Spoon filling into crust.
4. Roll small dough disk into 10-inch circle, and cut into 1/2-inch-wide strips. Lay half of strips 1 inch apart over filling.
5. Place remaining strips 1 inch apart on diagonal to form lattice. Seal lattice to crust by pressing rolling pin around rim of pan, so pan edge cuts through dough.
6. Remove excess.
7. Bake 55 to 60 minutes, or until golden and bubbly. Cool 20 minutes on wire rack.
8. Remove from pan, and cool fully on wire rack.
To make Crust
1. Stir together flour and salt in large bowl. Dissolve baking soda in buttermilk. Beat sugar and butter in mixing bowl with electric mixer until fluffy. Beat in buttermilk mixture and vanilla.
Nutrition Information:
covered percent of daily need
