Yield: Yields one 9-inch tart.
Servings: eight to twelve.
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The crust and filling were excellent. The topping is a bit too sweet for my liking, and remained a bit soggy after baking. I'm looking for a different topping if anyone has suggestions.
I am not fond of walnuts so I used an almond short crust and streusel.I used bartlet pears in season in Sept. and fresh cranberries and I always use a bit less sugar. It was absolutely delicious with good quality vanilla ice cream and I will make it again.
This was excellent. I used an 11 inch tart pan since that is what I had on hand. Made recipe as written and it worked beautifully. Had to make a day ahead since I work and it was just fine kept at room temp. Very festive in appearance for Christmas eve and delicious. Would work well with sweetened creme fraiche or ice cream but was wonderful on its own. Yay!!!
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