Cranberry Pear Tart with Almond Cream
INGREDIENTS
•
2 cans Libby’s Pear Halves, well drained and patted dry
•
1 cup fresh cranberries, washed and dried
•
For the Crust:
•
1 ½ cups all-purpose flour
•
½ cup powdered sugar
•
¼ teaspoon salt
•
9 tablespoons cold, unsalted butter cut into small pieces
•
1 large egg yolk
•
For the Almond Cream:
•
6 tablespoons unsalted butter, room temperature
•
2/3 cup sugar
•
¾ cup ground blanched almonds
•
2 teaspoons all-purpose flour
•
1 teaspoon cornstarch
•
1 large egg
•
1 teaspoon pure vanilla extract
•
½ teaspoon ground cinnamon
•
¼ teaspoon ground cardamom
Comments & Reviews
Just A Pinch Sweepstakes