Pear, Apple, and Cranberry Tiered Tart with Brown Sugar Whipped Cream


I thought that this might be a really pretty way to serve a variety of tarts. They can be easily removed to serve individually, but taste delicious all together! Happy Thanksgiving! ~Amy

I thought that this might be a really pretty way to serve a variety of tarts. They can be easily removed to serve individually, but taste delicious all together!
Happy Thanksgiving!
~Amy

Pear, Apple, and Cranberry Tiered Tart with Brown Sugar Whipped Cream

Cinnamon Pear Tart

11 inch fluted tart pan
1 recipe pastry crust
7 pears, Bosc or a mix, peeled cored and thinly sliced, reserving one pear sliced for decorative top
1/2 cup sugar
1 1/2 tbsp cornstarch
1/2 tsp Apple Pie Spice Williams Sonoma, or other brand
Butter
Turbinado sugar or large crystal sugar

In a small bowl, whisk together sugar, cornstarch, and spice.
Place pear slices into large bowl. Sprinkle with sugar mixture tossing to coat.
Pour into tart shell, arrange reserved pear slices around outer edges. Grate a small amount of butter over the top. Sprinkle with Turbinado sugar.

Bake at 400 for 30-40 minutes or until lightly browned and bubbly. Cool.

Cranberry Cream Cheese Tart

8 inch fluted tart pan
1 recipe pastry crust

4 oz cream cheese, room temperature
1/4 cup powdered sugar
Zest 1/2 orange

2 cups cranberries, fresh or frozen
3/4 cup sugar
1 1/2 tbsp cornstarch
2 tbsp orange juice
Butter

With an electric mixer, beat together, cream cheese, powdered sugar, and orange zest until light and fluffy. Spread mixture evenly into prepared shell.

In a large bowl, mix together sugar and cornstarch, add orange juice. Stir well, add cranberries and coat. Spread evenly over the cream cheese mixture. Grate a small amount of butter over the top.

Bake at 400 or until lightly browned and bubbly. Cool.

Brown Sugar Apple Tart

6 inch fluted tart pan
1 pastry crust
2 golden delicious apples, peeled, cored, and thinly sliced
1/4 brown sugar
2 tsp cornstarch
Turbinado sugar or large crystal sugar
Butter

In a medium sized bowl, toss together brown sugar and cornstarch, add apples and toss to coat. Pour into prepared shell. Grate a small amount of butter over the top, sprinkle with sugar and bake.

400 degrees for 30-40 minutes or until lightly browned and bubbly. Cool.

Top layer:

4 1/2 inch tart pan
Crust to fit
Using a small amount of each previous tart filling, layer into prepared crust. Sprinkle with sugar and bake.

400 degrees for 30-40 minutes or until lightly browned and bubbly. Cool.

Brown Sugar Whipped Cream

2 cups heavy cream, chilled
6 tbsp brown sugar
1 tsp vanilla

In a medium sized mixing bowl, dissolve brown sugar in cream. Add vanilla, and whipped to soft peaks. Chill until ready to use.

To assemble:
Carefully loosen and remove tarts from pan, layering in order of size, largest to small topping with whipped cream and garnish with fresh cranberries and mint leaves.

Recipes by Amy Richardson

Recipes by Amy Richardson

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3 thoughts on “Pear, Apple, and Cranberry Tiered Tart with Brown Sugar Whipped Cream

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