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1
To make Crust:
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2
Stir together flour and salt in large bowl.
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3
Dissolve baking soda in buttermilk.
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4
Beat sugar and butter in mixing bowl with electric mixer until fluffy.
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5
Beat in buttermilk mixture and vanilla.
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6
Add flour mixture, and beat until soft dough forms.
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7
Shape 1/3 of dough into disk, and seal in plastic wrap.
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8
Shape rest of dough into larger disk, and wrap.
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9
Chill 1 hour or overnight.
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10
To make Filling:
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11
Combine cranberries, sugar, lemon rind and 1/2 cup water in saucepan over medium heat.
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12
Bring to a boil, and cook 10 minutes, or until thick and syrupy.
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13
Stir in pears, and cool.
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14
Preheat oven to 350F.
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15
Flour rolling pin and work surface well.
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16
Take out large dough disk, roll into 12-inch circle and transfer to 9 1/2-inch fluted tart pan with removable bottom.
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17
Gently press dough into pan, letting excess flop over rim.
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18
Spoon filling into crust.
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19
Roll small dough disk into 10-inch circle, and cut into 1/2-inch-wide strips.
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20
Lay half of strips 1 inch apart over filling.
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Place remaining strips 1 inch apart on diagonal to form lattice.
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22
Seal lattice to crust by pressing rolling pin around rim of pan, so pan edge cuts through dough.
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23
Remove excess.
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24
Bake 55 to 60 minutes, or until golden and bubbly.
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25
Cool 20 minutes on wire rack.
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26
Remove from pan, and cool fully on wire rack.
