INGREDIENTS

INSTRUCTIONS

Make the pear mixture: in a kettle combine the cranberry juice, the
sugar, the cinnamon stick, and the lemon juice, bring the mixture to  a
boil, and add the pears. Heat the mixture until it just comes to a
simmer and simmer the pears gently for 10 to 15 minutes, or until  they
are just tender. Remove the kettle from the heat, stir in the
cranberries, and let the mixture cool. Chill the mixture, covered,  for
at least 8 hours. The pear mixture may be made 2 days in advance  and
kept covered and chilled.  Make the crust:  In a food processor blend
together well the flour, the brown sugar,  the ginger, the cinnamon,
the allspice, and the salt, add the butter,  and blend the mixture
until it resembles coarse meal. In a small bowl  stir together the egg
yolk and the molasses, add the mixture to the  flour mixture, and pulse
the motor, blending the mixture until it is  combined well but still
crumbly. Turn the mixture out into a 10inch  tart pan with a fluted
removable rim and press it onto the bottom and  up the side of the pan.
Chill the crust for 30 minutes. Prick the  crust with a fork, line it
with foil, and fill the foil with the  rice. Bake the crust in the
lower third of a preheated 375 degree  oven for 15 minutes, remove the
foil and rice carefully, and bake the  crust for 10 minutes more. Let
the crust cool in the pan on a rack.  Transfer the poached pears and
half the cranberries with a slotted  spoon to paper towels to drain,
discard the cinnamon stick, and  reserve the syrup with the remaining
cranberries. In a small bowl  whisk together the eggs, the sugar, the
sour cream, the milk, the  vanilla, the zest, and a pinch of salt, stir
in the drained  cranberries, and spoon half of the custard into the
crust. Slice 4 of  the pear halves crosswise on the diagonal, arrange
them decoratively  on the custard with the unsliced pear halves, and
spoon the remaining  custard around the pears. Bake the tart in the
middle of a preheated  325 degree oven for 50 to 55 minutes, or until
the custard is just  set. Remove the rim of the pan and let the tart
cool on a rack. The  tart may be made up to this point 8 hours in
advance, cooled  completely, and chilled.  In a saucepan boil the
reserved syrup and cranberries over moderately  high heat until the
syrup is reduced to about 1 cup and is jellylike  in consistency and
transfer the cranberries with a slotted spoon to a  plate to cool.
Brush the pears with some of the cranberry glaze and  arrange the
cranberries around the edge of the tart. Serve the tart  warm or
chilled.  Yield: 1 10-inch tart  Converted by MC_Buster.  Recipe by:
COOKING LIVE  SHOW #CL9229  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4573
Calories From Fat: 629
Total Fat: 70.8g
Cholesterol: 872.1mg
Sodium: 4779.1mg
Potassium: 2822.2mg
Carbohydrates: 942.2g
Fiber: 63.2g
Sugar: 520.2g
Protein: 66.3g