Cranberry Pear Tart

Serves: 10
 
Crust
1 cup plus 2 tablespoons all-purpose flour
½ cup (1 stick) plus 1 tablespoon chilled unsalted butter, diced
6 tablespoons powdered sugar
¼ teaspoon salt
 
Filling
6 tablespoons (¾ stick) unsalted butter,
4 large Bosc pears (about 1¼ to 1½ pounds), peeled, quartered lengthwise, cored
8 tablespoons sugar
2 large eggs
2 tablespoons all-purpose flour
¾ cup fresh cranberries (about 3 ounces)
3 tablespoons pear brandy or brandy
Additional cranberries
Sweetened whipped cream
  
Crust:
1.Preheat oven to 375o.
2.Combine all crust ingredients in processor.  Using on/off turns, blend until moist clumps form.  Gather dough into ball.  Press dough evenly over bottom and up sides of an 11 inch diameter tart pan with removable bottom.  Freeze until firm, about 15 minutes.
3.Pierce crust all over with toothpick.  Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 to 20 minutes.
4.Transfer to rack and cool.  Maintain oven temperature.
 
Filling:
1.Melt 2 tablespoons butter in heavy large skillet over medium heat.  Add pears. Sprinkle 2 tablespoons sugar over.  Sauté until pears begin to brown and soften slightly, turning occasionally, about 12 minutes.  Cool pears.
2.Place pears, rounded sides up, on work surface (do not clean skillet).  Cut pears into thin crosswise slices; press gently to fan slices of each quarter toward the bottom.  Set aside on a flat surface.
3.Melt remaining 4 tablespoons butter in same skillet over low heat, whisking to incorporate pear juices left in skillet.
4.Whisk 4 tablespoons sugar, eggs and flour in large bowl to blend.  Gradually whisk in butter mixture from skillet.
5.Combine ¾ cup cranberries and remaining 2 tablespoons sugar in processor and coarsely chop berries.
6.Stir cranberry mixture and pear brandy into egg mixture.  Spoon cranberry mixture into crust, distributing evenly.
7.Using large knife blade, transfer pear quarters to crust, pointed ends toward center.
8.Bake tart until filling is set and top begins to brown, about 40 minutes.  Cool tart on a rack.  (Can be made 8 hours ahead. let stand at room temperature.)
9.Using small sharp knife, cut crust away from pan sides if necessary.  Gently push up pan bottom to release tart.  Place tart on platter.  Garnish with addition cranberries.  Cut tart into wedges and serve with whipped cream.