
If tarts don't immediately make you think of the holiday season, then I don't know what will. The best part about 'em? They're way more versatile than, say, a fruit cake. Just look at all the tart recipe variations me and the editors at Women's Health and Delish came up with in this video.
This beautiful rectangular tart is elegant, festive, and impressive — but I promise, it’s so simple to make. Plus, I didn't need to alter my family's passed-down recipe one bit because Country Crock Plant Butter with Olive Oil works just the same as dairy butter even though it’s plant-based and dairy-free.
It’s my family’s go-to dessert, and I know it will become yours, too. To get the recipe for my Pressed Cranberry and Pear Tart, simply scroll down. And check out my friends at Women's Health's Mini Peanut Butter Chocolate Tarts and Delish's Peppermint Bark Tart.
Ingredients
- 1 cup
all-purpose flour
- 1/4 tsp.
baking powder
- 1/4 tsp.
kosher salt
- 1/2 cup
(1 stick) Country Crock Plant Butter with Olive Oil, at room temperature
- 1/2 cup
plus 1 Tbsp sugar
- 1
large egg
- 1/2 tsp.
grated orange zest plus 1 Tbsp juice
- 3
small Bartlett pears
- 1/4 cup
frozen cranberries
- 1/4 tsp.
ground cinnamon
- 2 Tbsp.
apricot preserves
Melted Country Crock Plant Butter with Olive Oil, for the pan
Directions
- Step 1Heat oven to 350° F.
- Step 2Lightly brush a 14- by 4-in. removable bottom tart pan with melted Country Crock Plant Butter with Olive Oil.
- Step 3In a bowl, whisk together the flour, baking powder and salt.
- Step 4In the large bowl of an electric mixer, beat the Country Crock Plant Butter with Olive Oil and ½ cup sugar until fluffy. Reduce speed and beat in egg and orange zest. Gradually add flour mixture, mixing until incorporated (the dough will be very soft).
- Step 5With floured fingers, push the dough evenly into the bottom and up the sides of the prepared tart pan.
- Step 6Peel, halve and core the pears then arrange, cut-side down, tops to bottoms and scatter the cranberries around. Sprinkle with the cinnamon and remaining Tbsp sugar.
- Step 7Bake until the crust is golden brown and the pears are tender, 45 to 55 min; let cool.
- Step 8Before serving, in the microwave, heat the apricot jam and orange juice until bubbling; mix to combine. Brush gently over the entire tart.

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