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+ servings

Rustic Pear Cranberry Tart

A rustic and delicious pie made with a pear and cranberry pie filling.
Course Dessert, Pie, Pie Filling
Cuisine All-American
Keyword cranberry, pears, pie filling
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 1 quart pear and cranberry pie filling
  • 2 tablespoons sugar
  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup well chilled shortening
  • 4 to 8 tablespoons cold ice water
  • 2 tablespoons milk and 2 tablespoons sugar garnish


  • Preheat oven to 375°
  • Combine flour and salt in medium bowl.
  • Cut in shortening using a pastry blender until all flour is blended to form pea-sized pieces.
  • Sprinkle with cold (ice) water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball.
  • Form dough into a small circle. Wrap in plastic wrap. Refrigerate for 30 minutes or up to 1 hour.
  • Roll dough into a rustic 12-inch circle, adding more flour as needed to prevent sticking.
  • Carefully transfer the crust to a baking sheet (preferably one without sides) lined with parchment paper.
  • Spoon pear cranberry pie filling into center of crust, spreading it out slightly.
  • Fold crust up and over pie filling, crust will not completely cover pie filling.
  • Using pastry brush, brush milk over crust. Sprinkle 2 tablespoons sugar over crust.
  • Bake at 375° for 40 to 45 minutes or until crust is golden brown and pie filling is bubbly.
  • Remove from oven and cool on baking sheet for 10 minutes.
  • Serve warm with whipped cream or vanilla ice cream.