This week’s Tuesdays with Dorie assignment was to make a Pear-Cranberry Roll-Up Tart. This recipe was fast to come together and it ended up tasting great, too!
The first step in making this tart was making a galette dough. This dough only requires a few ingredients and comes together easily, especially if you use a food processor. The dough gets rolled out into a rectangular shape and chilled in the refrigerator while the filling gets made.
While the galette crust dough chilled, I prepared the filling. I wasn’t completely sure what kind of pears to use for this recipe, but I went with D’Anjou pears since they are a firmer pear; they tend to keep their shape (not turn to mush) after baking, too.
The Pear-Cranberry Roll-Up Tart filling needed pears and cranberries, of course, but the surprise ingredients to me were the fresh ginger and jam/marmalade. The ginger ended up giving the tart a nice zingy smell and flavor.
Chopping the pears into little cubes may have been the most time-consuming part of this entire process. I think that should say a lot about how easy it is to make this tart.
The filling ingredients get mixed together, they rest for a bit.
After the dough was done chilling and the filling was done resting, it was time to put it all together!
Not that I made one before, but rolling this felt like I was making a very large dessert burrito. I was surprised that my dough didn’t rip or crack during this process. It got a little tricky keeping the fruits from rolling out, though. It’s always nice having an extra pair of hands to help keep things together!
I tried wrapping the fruits as tightly as I could, and that created a bumpy-looking roll-up tart. At this point, all I saw was a huge burrito. Seriously. It looked less burrito-like after I gave it a generous turbinado sugar coating.
The burrito Pear-Cranberry Roll-Up Tart baked for a little more than 40 minutes, and turned out beautifully. I watched the tart bake in the oven. I saw some of the juices ooze out of the bottom of the tart instead of through the vent holes. It made a delightfully gooey coating on the bottom of a corner of the tart.
The cranberries and jam dyed the pears a red/pink hue.
This Pear-Cranberry Roll-Up Tart went well with the Pumpkin Ice Cream I made earlier, too. They both had a nice spice-y taste to them; both included ginger. This made the perfect autumn dessert.
Pear Cranberry Roll-Up Tart recipe on page 132 of Baking Chez Moi by Dorie Greenspan.
7 thoughts on “Pear-Cranberry Roll-Up Tart”
Wow! Yours looks great and I can’t believe you had no problem rolling up the dough! Mine was sticking and tearing all over the place.
Yours came out so lovely and neat and tidy! Great job!
Your pear-cranberry “burrito” looks great. I loved the ginger in the filling too.
Try to think about it, the roll-up tart does look like a burrito. Love your write-up on all the steps. Pumpkin ice cream goes great with the tart spiced with ginger.
That is one lovely looking “burrito’! Serving with pumpkin ice cream, now that looks good!
You had me at Pumpkin Ice Cream. As always beautiful photos. Can’t wait to see what we make in December.
Lol at the burrito comparison. Quite a few juices leaked out of mine to the bottom of the tart, creating a rather crispy baked fruit bottom.