Save on Pinterest

Cranberry-Pear Tart with Hazelnut Topping

Total Time

Prep: 15 min. Bake: 30 min. + cooling


14 servings

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
Cranberry-Pear Tart with Hazelnut Topping Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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


  1. 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.
  2. Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter.
  3. 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.
  4. Stir liqueur into whipped topping; serve with tart.

Recommended Video