Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 1 star values: 1
  • 2 Ratings

Cranberries, currants, and pears star in the sweet-tart filling for this puff pastry treat.

Source: Better Homes and Gardens


Recipe Summary

15 mins
55 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Thaw puff pastry according to package directions.

Prepare filling:
  • Combine brown sugar, granulated sugar and cornstarch in small saucepan until blended. Stir in cranberries, currants, cinnamon and allspice. Bring to simmering over medium heat, stirring. Cook 5 minutes or until thickened and cranberries are tender. Remove from heat. Stir in walnuts and lemon juice. Cool completely.

  • Cut puff pastry sheet in half. Roll out each half into 15 x 7-inch rectangle; square off sides. Place 1 rectangle on ungreased baking sheet; refrigerate.

Assembly and Topping:
  • Cut three 1-inch-wide lengthwise strips from remaining sheet; reserve scraps. With egg, brush 1-inch border around edge of rectangle on baking sheet, being careful not to get egg on edge of pastry; this will keep the pastry from rising properly.

  • Attach 2 strips down length of tart. Cut two 5-inch strips for ends from third strip; attach. Prick center of tart all over with fork. Freeze 10 minutes. If desired, cut pear shapes from pastry scraps for garnish.

  • Heat oven to 400 degrees F. Lightly brush tops of attached pieces with egg, without getting egg on edges; score lightly with knife if desired.

  • Bake tart in 400 degree F oven for 15 minutes or until pastry is golden brown. Bake cutouts for about 8 minutes or until golden brown. Remove to wire rack to cool.

  • Up to 3 hours before serving, spoon cranberry mixture in tart shell; spread level. Arrange pear slices on top; brush with Jelly Glaze. Garnish with mint and whipped cream, and pastry cutouts if desired. Makes 10 servings.

Jelly Glaze:
  • Heat 1/4 cup apple jelly and 2 teaspoons orange-flavored liqueur in saucepan until smooth.

Nutrition Facts

275 calories; fat 9g; cholesterol 21mg; carbohydrates 49g; protein 3g; sodium 42mg.