Cranberry Butter Tarts with Pears
Cranberry butter tarts with pear are buttery, sweet, and tart with the freshness and texture of cooked cranberries and pears. The pastry is flaky and of course, the filling is all about the classic butter tart flavors. Add some fresh pears to the mix and every bite is divine!
Cranberry Butter Tarts with Pear
This dessert tart recipe works because it’s quick and easy, it’s a unique spin on traditional butter tarts, and if you like buttery pecan pie-like filling, this tart recipe is for you.
Cranberry Pear Maple Butter Tarts
Whether you find a great sale price for cranberries, or you have some leftovers from a holiday, this is a fantastic dessert to use them in. The basic filling of the tart is based on the Canadian classic, the butter tart. Akin to the pecan pie filling, this tart is so delicious and whenever I serve it, I always get compliments on them.
I’d like to quickly mention my Grandmother Mary at this point. She taught me what it means to be frugal and not waste anything. So this brings me to the pear in this recipe. I had one in the fridge one time, it was ripe and needed to be used. It was at the point where it was sooo ugly on the outside, but as you peeled it, the juice was running down your arm. Perfect for SOMETHING yummy!
I thought, pear and cranberry? Ok, why not? Let’s give it a whirl. If you have a ripe pear, I HIGHLY suggest you add it to this recipe. You won’t be sorry.
Ingredients Needed For These Cranberry Butter Tarts
Cranberries – I used fresh ones that I had on hand. If you don’t have fresh, use dried, but unsweetened if possible. If they are sweetened dried cranberries, then cut back the sugar in the recipe. I’ll leave notes in the recipe card below.
Pears – You’ll only need one for these tarts. It should be nice ripe, and soft. The variety doesn’t matter.
Butter – Salted, please. If you’re working with unsalted butter, I’ll leave notes in the recipe card below to address that.
Brown Sugar – Brown sugar is best here because it’s richer in flavor instead of just adding the plain sweetness that white sugar does.
Seasonings – Cinnamon and Ginger powder (optional)
Egg
Maple Syrup – Please use real maple syrup, not pancake syrup.
Tart Shells – I almost always use store-bought tart shells. They’re flaky, buttery and easy. But you can certainly make your own if you prefer.
Making These Cranberry Maple Butter Tarts
The instructions are pretty easy.
- Arrange the tart shells on a baking sheet to thaw slightly while you make your filling. Dice the cranberries up finely, and peel, core and dice up the pear.
- Mix up the sugar and other ingredients in another bowl, then add the fruit to the mix, give it a stir, and fill the tart shells!
- Bake and you’re done!! SO easy!
*****SALTYPOT TIP: Take a peek below at the fully printable recipe card for exact measurements, directions, and tips!
If you’re looking for another easy dessert to put together, take a look at my Apple Pecan Croissants with Butterscotch Sauce and my Blueberry Strudel Pie – both super easy recipes!
I hope you give these Cranberry Pear Maple Butter Tarts a go. They’re super quick to put together and serve company, and they’ll freeze like a dream in case of last minute company!
If you tried this recipe, please leave a comment below and a *****star***** rating in the recipe card. Thank you for stopping by The Salty Pot and I hope you have a wonderful day!
~Joanne
cranberry pear maple butter tarts
Sweet and tart filling inside a buttery toasted tart shell, these Cranberry pear Maple Butter Tarts are a unique and delicious twist on the usual butter tart. Bring them to any function or have them for dessert, you'll be asked to make them again and again!
Ingredients
- 12 tart shells
- 1 large pear, peeled, cored and diced small
- ½ c dried cranberries
- ½ tsp cinnamon
- 1/8 c maple syrup
- 2 ½ tbsp. butter
- ½ c brown sugar
- 1 egg
- ½ tsp ginger powder
Instructions
- Preheat the oven to 350
- In a bowl, combine the cranberries and pear pieces. Set aside
- In another bowl, mix butter, syrup, brown sugar, cinnamon, ginger and egg. Mix very well
- Add the butter mixture to the cranberry mixture. Mix well
- Evenly distribute the filling between the tart shells.
- Bake for 20 – 25 minutes or until the tart crust is golden brown.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 521Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 167mgCarbohydrates: 82gFiber: 3gSugar: 53gProtein: 5g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
