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maltatoday SUNDAY 19 NOVEMBER 2017 THIS WEEK 35 Pear and cranberry tart Ingredients • 160g flour • 1 tsp salt • 113g butter, cold and cut into cubes • ¼ cup ice-cold water Filling • 5 pears • 250g cranberries • 1 orange, zest and juice • 1 tsp nutmeg, freshly grated • 1 tsp cinnamon • ½ cup light brown sugar Method 1 In a large mixing bowl add the cubed butter to the flour and salt and rub the butter in, until you have a bread- crumb-like mixture. 2 Add the water, a little at a time, and bring together until you get a pastry- like consistency. 3 Cut the pastry into bits that you will use for each recipe and wrap them in foil. 4 Place into the fridge for an hour before using. 5 Roll out the pastry and line a greased springform dish, pushing the pastry up the sides and removing any extra. 6 Pre-heat the oven to 180°C. 7 Peel and core the pears and place in a large mixing bowl with the cranber- ries, orange zest and juice, sugar, cin- namon and nutmeg and mix well. 8 Pour the filling into the prepared pas- try. 9 Roll out the extra pastry and make a lattice over the top, tearing off any excess pastry. 10 Brush the top of the lattice with milk and sprinkle with remaining sugar. 11 Bake in the oven for 1 hour, keeping an eye on the pastry to make sure it doesn't brown too quickly. When the pastry is golden, cover with foil and return to the oven. 12 Allow to rest for 10 mins before remov- ing from the pan. 13 Allow to rest for a further 10 mins be- fore serving. Adding cranberries to this tart gives it a real Thanksgiving holi- day feel. The tart berries are the perfect match for the sweet pears.