Cranberry Pear Tart

Pureed Cranberry Pear Tart

This recipe uses two of our favorite fruits–cranberry and pear–together in a delicious dessert suited for any season. Thick & Easy® Pureed Bread and Dessert mix helps make this dessert suitable for those needing consistencies that meet IDDSI Levels 4-7. Enjoy!

Ingredients

Pureed Cranberry Pear Tart recipe

*Thick & Easy® Frozen Pureed Shaped Pears can be used in place of manually thickened pears, if desired. Use 1 frozen pear portion for every 2 servings prepared. Cut pear portion into slices while still frozen and arrange on top of tart in a decorative pattern.

How To Prepare

CRUST

  1. Generously coat pan(s) with cooking spray.
  2. Combine cookie crumbs, THICK & EASY® Bread & Dessert Mix and sugar in a bowl.
  3. Add almond extract to cold water, stir and add to bread mixture.
  4. Stir briskly until mixture begins to thicken. Immediately pour into pan(s).
  5. Press to flatten and push crust onto sides of pan(s). (Use plastic wrap sprayed with cooking spray for easier handling of soft crust.)
  6. Place crust(s) in refrigerator or freezer for at least 2 hours or until firm.

FILLING

  1. Combine jellied cranberry sauce and water in saucepan; heat until melted.
  2. Add brown sugar and stir until dissolved.
  3. In a small bowl, stir together lemon juice and cornstarch until smooth.
  4. Stir melted cranberry sauce in pan.
  5. Cook until mixture begins to boil and is thickened.
  6. Remove from heat; stir in butter and vanilla extract.
  7. Refrigerate filling until cooled; then spread cooled filling evenly into prepared crust(s).
  8. Arrange pureed pears on top of cranberry filling. Pureed pears can be squeezed through a piping bag into shapes resembling pear slices. Or, place dollops of pears onto filling and swirl to create decorative pattern. If using THICK & EASY® Frozen Pureed Shaped Pears, cut pear portion into slices while still slightly frozen and arrange of top of tart.
  9. Cover assembled tart lightly with plastic wrap and refrigerate or freeze until ready to serve.
  10. Garnish with whipped topping and cut into portions. (Cut 6 slices per 8-9 inch pan.)
  11. For ease in serving, cut and portion dessert while frozen. Thaw completely before serving.

**Note: Recipe may be prepared using a variety of pan sizes and shapes, such as 4-inch individual tart pans, mini muffin or pie pans, 8-inch square pan for cranberry bars or dessert squares (yields 6 portions per pan) and dessert dishes (layer crust and fillings in dessert dish and garnish). Make sure to generously coat pans with cooking spray before adding crust.

Nutrition Information

Serving Size: 1 portion (1/6 of 8-9 inch tart)

Calories: 150

Total Fat: 2g

Saturated Fat: 0.5g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 105mg

Total Carbohydrates: 31g

Dietary Fiber: 0g

Total Sugars: 17g

Added Sugars: 2g

Protein: 1g

Vitamin D: 0mg

Calcium: 23mg

Iron: 0mg

Potassium: 62mg