Pear & Cranberry Tart

This pear and cranberry tart is a fall and holiday dessert that balances sweet, soft pears with tart, popping cranberries under a buttery oat crumble. It’s more of a fruit crisp than a traditional tart, with no pastry crust to fuss with.

The cranberries simmer in corn syrup, sugar, and cornstarch until they burst open and form a thick, ruby-red sauce. Sliced pears get folded in and the whole filling goes into the baking pan. The cranberry sauce thickens around the pear slices during baking, holding everything together.

The crumble topping is where the texture lives. Flour, sugar, and cold butter cut together into coarse crumbs, then oats and a beaten egg get mixed in. It bakes into a golden, crunchy layer that shatters slightly when you break through it with a spoon.

The contrast between the jammy, tart fruit and the crispy oat topping is what makes this worth making.

Pro Tips

• Use firm pears like Bosc or Anjou so they hold their shape during baking
• Simmer the cranberries just until they pop, not longer, or they turn to mush
• Cut the butter into small pieces and keep it cold so the crumble stays crumbly, not pasty
• Serve warm with vanilla ice cream or whipped cream

Variations

• Add a teaspoon of cinnamon or ginger to the crumble topping for warmth
• Swap pears for apples for a more traditional cranberry-apple crisp
• Use fresh or frozen cranberries interchangeably