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Pear and Cranberry Tart Recipe for Fall Baking

If you want an elegant yet simple dessert, this Pear Cranberry Tart delivers. Thinly sliced pears sit atop a layer of tangy cranberry jelly in a flaky pie crust, creating a beautiful tart with a balanced sweet‑and‑tart flavor profile. It’s quick to assemble, bakes up golden, and works for casual gatherings or special occasions.

An overhead view of a Pear Cranberry Tart with arranged slices of pears and cranberries, dusted with powdered sugar, in a round white dish on a light surface. Some whole cranberries are scattered nearby.

Why You’ll Love Pear Cranberry Tart

  • Easy to make: Minimal ingredients and simple steps make this tart accessible for bakers of any level.
  • Great flavor pairing: Sweet pears and tart cranberry jelly create a pleasing contrast in every bite.
  • Versatile for occasions: Serve it at a dinner party, holiday table, or as a cozy family dessert.
  • Attractive presentation: Thin, fanned pear slices make the tart look as good as it tastes.
  • Serve warm or room temperature: Both options taste delicious and adapt to your serving preference.

Ingredients Needed To Make Pear Cranberry Tart

  • 1 pie crust (store‑bought or homemade)
  • 2 pears, thinly sliced
  • 1 cup cranberry jelly (or preferred fruit jelly)
  • 1 tbsp powdered sugar, for dusting

Substitutions + Alternatives

Can I use a gluten-free pie crust?

Yes — a gluten‑free crust works well and keeps the recipe accessible for those who avoid gluten.

How To Make Pear Cranberry Tart

  1. Preheat the oven to 400°F (200°C). Lightly spray or grease an 8″ round tart pan.
  2. Press the pie crust into the prepared tart pan, trimming or crimping the edges as needed. Spread the cranberry jelly evenly across the crust to form the filling base.
An unbaked pie crust for a Pear Cranberry Tart is evenly pressed into a round white ceramic pie dish, with crimped edges, sitting on a light-colored surface.
A round pie dish filled with unbaked crust and topped with a layer of vibrant red pear cranberry tart filling, seen from above on a white surface.
  1. Thinly slice the pears and arrange them in a decorative, overlapping pattern over the jelly layer.
A Pear Cranberry Tart with a flaky crust, filled with dark red fruit and topped with fan-shaped pear slices arranged in a circular pattern before baking.
  1. Bake the tart at 400°F for 30–35 minutes, until the crust is golden and the pears are tender.
  2. Remove from the oven and allow the tart to cool on a rack.
A close-up of a Pear Cranberry Tart topped with thinly sliced apples arranged in a fan shape, dusted with powdered sugar. The tart is in a white dish, with whole cranberries scattered nearby.
  1. Once cooled, dust the tart with powdered sugar.
  2. Serve warm or at room temperature. Slice and enjoy.

Commonly Asked Questions

Can I use a different type of jelly?

Yes. Cranberry jelly gives a bright tang, but apricot, apple, or raspberry jelly all work well and offer different flavor notes.

Can I make this tart in advance?

Absolutely. The tart keeps well refrigerated and can be made ahead; bring it to room temperature or warm it slightly before serving.

How should I store leftovers?

Store slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven if you prefer it warm.

Can I add other fruits?

Yes. Apples, berries, or even thin slices of stone fruit can be added or swapped to suit your taste.

A Pear Cranberry Tart topped with fanned apple slices and powdered sugar sits in a white dish, while cranberries and metal measuring spoons rest nearby on a light surface.
An overhead view of a Pear Cranberry Tart with arranged slices of pears and cranberries, dusted with powdered sugar, in a round white dish on a light surface. Some whole cranberries are scattered nearby.

Pear Cranberry Tart

Danielle Cochran

A simple, elegant tart featuring sweet pears over a tangy cranberry jelly in a flaky crust—easy to assemble and perfect for many occasions.
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Prep Time 15
Cook Time 35
Total Time 50
Course Dessert
Cuisine American
Servings 8
Calories 245 kcal

Equipment

  • 8 inch round tart pan
  • Knife
  • Measuring cups/spoons

Ingredients

  • 1 pie crust
  • 2 pears
  • 1 cup cranberry jelly
  • 1 tbsp powdered sugar

Instructions

  • Preheat the oven to 400°F and spray an 8″ round tart pan with nonstick spray.
  • Place the pie crust into the prepared tart pan. Spread the cranberry jelly evenly over the pie crust.
  • Thinly slice the pears and arrange them in a decorative pattern on top of the cranberry jelly-covered crust.
  • Bake the tart in the preheated oven for 30–35 minutes or until the crust turns golden brown.
  • Once baked, remove the tart from the oven and allow it to cool.
  • Dust the top of the cooled tart with powdered sugar.
  • Serve the Pear Cranberry Tart either warm or at room temperature.
  • Enjoy!

Nutrition

Serving: 1g
Calories: 245kcal
Carbohydrates: 47g
Protein: 2g
Fat: 6g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Sodium: 101mg
Potassium: 105mg
Fiber: 2g
Sugar: 26g
Vitamin A: 11IU
Vitamin C: 6mg
Calcium: 17mg
Iron: 1mg

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