Spiced Cranberry-Pear Tart

1. 1

   Roll out dough on lightly floured surface to 13 inch round. Transfer to 9 inch diameter tart pan with removable bottom. Trim overhang to 3/4 inch. Fold and press, forming double think sides and pressing up 1/4 inch above pan sides. pierce all over with fork. Chill 30 mins, then freeze 15 mins.

2. 2

   Position rack in center of oven and preheat to 400 F. Bake crust until golden piercing with fork if crust bubbles, about 30 mins. (Can be prepared 1 day ahead. Cover with foil, store at room temp.)

3. 3

   FOR PEAR FILLING

4. 4

   Combine first 7 ingredients in large skillet; bring to boil, stirring until sugar dissolves. Add pears; bring to boil. Reduce heat to medium low;cover and simmer until pears are tender when pierced with knife, turning occasionally, 15 to 20 min depending on ripeness. Using slotted spoon, transfer pears to 13x9x2 inch glass baking dish in single layer. Add cranberries to liquid in skillet; simmer until berries begin to soften but remain intact, about 4 mins. Using slotted spoon, transfer cranberries to plate in single layer. Cover; chill at least 3 hours. Boil poaching liquid in skillet until reduced to 1 1/4 cups, stirring often,about 10 mins. (Pears, cranberries, and syrup can be made 1 day ahead. Cover separately; chill. Bring syrup to room temp.; whisk before using)

5. 5

   Drain pears on paper towels 10 mins. Brush bottom of crust with 2 tbs poaching syrup; sprinkle pistachio sugar over. Starting at outer edges of crust, arrange pears closely in starburst pattern with stem ends toward the center. Arrange remaining pears in center. Brush pears lightly with some of syrup. Toss cranberries with 1 tbsp syrup; scatter over pears. Sprinkle with 1 tbps chopped pistachios. (Can be made 2 hours ahead. Let stand at room temp)

6. 6

   Serve with vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.