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Ingredients

• Crust
• 11/4 cups all-purpose flour
• 1 stick (1/2 cup) cold butter, cut in small pieces
• 3 Tbsp sugar
• 1 large egg
• Filling
• 1 can (8 oz) or 1 roll (7 oz) almond paste
• 1/3 cup sugar
• 1/4 cup all-purpose flour
• stick butter, softened
• 2 large eggs
• 3 ripe, firm Bosc or Anjou pears, peeled, halved, cored and thinly sliced lengthwise, slices not separated
• 3 Tbsp apple jelly, melted
• 1 cup fresh or frozen cranberries
• 1/2 cup sugar

Description

Pear-Cranberry Almond Tart - The Huffington Post

Kitchen Daily