Without planning it, I’ve posted nothing but Thanksgiving-appropriate recipes all week, and the lineup for next week is just as festive. So whether you planned for it or not, welcome to my first-ever Baked Greens Thanksgiving Extravaganza. I love when great things happen by accident.
Also: these photos were taken outside in the pouring rain (well, on the porch—still wet and freezing). If that doesn’t show serious pie dedication, I don’t know what does. The images are a bit grainy and dark, but when pie is involved, perfect photos aren’t necessary. Extra scoops of ice cream are.
This rustic tart—call it a crostata or galette if you prefer—is essentially a flat pie and has been on my mind for weeks. The advantages of this style of pie are many:
- Crispy bottom crust (no soggy pie here)
- Easier to prepare than a traditional pie
- Quick to bake
- Can be made a few days ahead if needed
There’s a special ingredient in this tart: candied ginger. Honey-sweet pears, tart cranberries, and spicy-sweet candied ginger combine with honey, orange juice, cornstarch, and a touch of vanilla for a balanced sweet-and-tart filling. I intentionally keep the filling mildly sweet so a scoop of ice cream or a dollop of sweetened whipped cream can add a final touch. Warm tart paired with cold creamy ice cream = absolute heaven.
Don’t skimp on the crust. It’s homemade—do it yourself; store-bought crust often tastes like artificial butter. This crust is flavored with cinnamon and vanilla. I use white whole wheat flour because it provides a milder flavor and a pleasing texture, but you can substitute all-purpose flour or mix AP and whole wheat if you prefer. Whole wheat adds fiber and makes the crust a bit sturdier, which helps when baking this tart close to the bottom of the oven for an extra-crisp bottom. In fact, a slice holds up well—you could eat it like a piece of pizza.
I hope you enjoy this tart as much as I do. It’s sweet, tart, and just a little spicy from the candied ginger, with a buttery, flaky crust that’s simple to make and easy to work with. If you try the recipe, please share your results—comment here or post a photo and tag #bakedgreens on Instagram so I can see your Thanksgiving tarts.
Cranberry-Pear Tart with Cinnamon Whole Wheat Crust
Chelsea Colbath
Pin It
Ingredients
Cinnamon Whole Wheat Pie Dough
- 1 1/4 cups white whole wheat flour*
- 8 Tablespoons 1 stick cold butter
- 1/4 cup cold water
- 1 Tablespoon honey
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- a pinch of salt
Cranberry-Pear Filling
- 3 firm pears any variety
- 2 cups cranberries
- 1/4 cup candied ginger
- 1/3 cup honey**
- 2 Tablespoons cornstarch
- 1 teaspoon vanilla extract
- juice of half an orange
Instructions
-
1. Make the dough. By hand: Combine flour, cinnamon, and salt in a bowl. Cut cold butter into cubes and work into the flour with your fingers until the butter is in small pieces. Add 1/4 cup cold water, honey, and vanilla; stir with a wooden spoon until just combined. If the dough seems dry, add 1–2 tablespoons more water. Form into a ball, flatten into a disc, wrap, and refrigerate while you prepare the filling. In a food processor: pulse all ingredients until just combined, then refrigerate.
-
2. Preheat the oven to 375°F (190°C). Place the oven rack in the lower third of the oven and line a sheet pan with parchment paper.
-
3. Prepare the filling: Dice the pears and candied ginger into small cubes (peel pears if you prefer). In a bowl, combine the pears, cranberries, candied ginger, honey, cornstarch, vanilla, and orange juice; stir until evenly mixed.
-
4. Assemble the tart: On a lightly floured surface, roll the dough into a 10–12-inch circle. Transfer the dough to the parchment-lined pan, pile the filling in the center, leaving about 3 inches of dough around the edges. Fold the edges up over the filling, pleating as needed to form a rustic round. Bake for 40–45 minutes, until the crust is golden and the pears are tender.
-
5. Cool at least 15 minutes before slicing. Serve warm or at room temperature, ideally with vanilla ice cream or sweetened whipped cream.
Notes
**This tart leans toward tart rather than very sweet. For a sweeter result, increase the honey to 1/2 cup.