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Cranberry-Pear Tart with Hazelnut Topping

Treat your family to a fruity, nutty tart that starts with convenient store-bought pastry. Festive ruby-red cranberries, succulent pears and the added touch of crunchy hazelnuts make this dessert unforgettable. —Shelisa Terry, Henderson, Nevada
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    14 servings


  • 1 sheet refrigerated pie pastry
  • 2 cups fresh or frozen cranberries, coarsely chopped
  • 3 medium ripe pears, peeled and coarsely chopped
  • 1 cup chopped hazelnuts
  • 1-1/4 cups packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter
  • 2 tablespoons hazelnut liqueur
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
  • Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter.
  • Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack.
  • Stir liqueur into whipped topping; serve with tart.
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