Cranberry Pear Tart
For some reason, pears have the same effervescent quality to me as champagne’s lovely bubbles. So what’s more New Yearsy and festive than a glass of champagne and a lovely pear and cranberry tart?
I followed Isa Chandra’s recipe, but made a few tweaks to give it a spin of my own…
Isa’s cranberry pear tart is available in her famous Vegan with a Vengeance, but I subbed crushed pecans for the almonds in the crust, and cornstarch for arrow root powder. (The bags at our local health foods haunt were HUGE, and I had no idea what else I’d use it for. Besides I had cornstarch at home…)
The perfect use for a box filled of pears and a big bag of fresh cranberries, both leftover from Christmas…
I adore the paper each pear came wrapped in. The brilliant green has me scheming up all sorts of ideas for crafting, and the lattice look to the opened box made for a delicious smelling centerpiece on our counter throughout the holidays. What a sweet gift, with long lasting and even sweeter results.
Bisous!
Rachel
What a beautiful tart! I love how the pears get all soft and creamy when baked.