Pear and Cranberry Lattice Tarts
- 3 ripe red Bartlett pears, peeled, cored and halved
- 2 cups cranberry juice
- 1 (14.0-ounce) package prepared frozen puff pastry, thawed according to package directions
- 1 1/2 cup fresh or frozen cranberries
- 1/2 cup sugar, plus more for sprinkling on top
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cloves
- 1 egg
Preheat the oven to 400°F.
Put pears and juice in a medium saucepan and gently simmer for 15 to 20 minutes, or until just tender.
Set aside to let cool in pan, then remove pears.
Pat pears dry, then slice them thinly; set aside.
Working in a cool area of your kitchen, lightly flour work surface and gently roll out puff pastry into a 16-inch square.
Cut out six (4-inch) squares and transfer them to a nonstick baking sheet; chill until ready to use.
Cut remaining dough into 4-inch-long, 1/2-inch-wide strips. (You will need 48 total.)
Transfer strips to a second baking sheet and chill until ready to use.
In a small bowl, toss together cranberries, 1/2 cup of the sugar, vanilla and cloves.
Beat egg and 1 tablespoon water together in a small bowl to make an egg wash.
Leave pastry squares on baking sheet and brush edges of each square with a bit of the egg wash.
Place pastry strips around edges of each square to frame them.
Fill each square with about 1/4 cup of the cranberry mixture, then top with pear slices.
Brush edges of squares with egg wash, then arrange 4 pastry strips on top of each to form a lattice top.
Brush pastry with egg wash and sprinkle with a bit of sugar.
Bake tarts for 20 to 25 minutes, or until tops are golden brown and puff pastry is cooked through.
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- 3 ripe red Bartlett pears, peeled, cored and halved
- 2 cups cranberry juice
- 1 (14.0-ounce) package prepared frozen puff pastry, thawed according to package directions
- 1 1/2 cup fresh or frozen cranberries
- 1/2 cup sugar, plus more for sprinkling on top
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cloves
- 1 egg