Cranberry Tart filling:

• 12 oz fresh, whole cranberries
• 250g plus 2 tbsp granulated sugar
• 1 tsp orange zest,
• 2 tsp Greenfields ground cinnamon
• 2 small Bartlett pears
• 1 tsp Greenfields ground ginger
• 1 tsp flour

Tart Crust Ingredients:

• 100ml cup all-purpose flour
• 1 tsp ground cinnamon
• ½ tsp salt
• ¼ tsp baking powder
• 8 tbsp unsalted butter
• 125g granulated sugar
• 100g brown sugar
• 1 tsp pure vanilla extract

1. For the filing add the cranberries, sugar, orange zest, 1 tsp of ground cinnamon, and 250ml water into a large pan or skillet, and bring to the boil. Once the the cranberries begin to boil/ simmer, reduce the heat just a touch and simmer them for about 6 to 8 minutes, just until they begin to pop, soften, release juices, and break down. Keep whole, not mushy.
2. Pour the cranberry mixture into a large bowl, and allow it to completely cool and thicken slightly.
3. For the crust, add the flour, baking powder, salt and ground cinnamon to a large bowl, and whisk to blend. Set aside.
4. Add the butter, granulated and brown sugars to the bowl of a stand mixer fitted with a paddle attachment, and mix/cream those together until light and fluffy, about 2 minutes. Add in the vanilla, and blend that in.
5. Next, add the dry ingredients in, and mix together. Add in 1 tbsp of water and continue to mix for a moment or two longer, just until a moist crumble forms.
6. Turn the crumble out into a 9 ½ inch, non-stick tart pan with removeable bottom, and press the crumble as evenly as possible to form a bottom crust for the tart, going up the sides as well (I use either my fingers, or a ½ cup measuring cup for an even crust to do this). Then, place the crust into the freezer and chill for 15 minutes.
7. Preheat the oven to 350°, and line a baking sheet with foil.
8. While the crust chills, peel, core, and slice the Bartlett pears as thinly as you possibly can, and add them to a bowl. Sprinkle over  the ground ginger and remaining ¼ tsp ground cinnamon, plus 1 tsp of flour. Toss gently to combine, and set aside.
9. To assemble the cranberry tart, add the spiced pear slices as evenly as possible to the bottom of the chilled tart crust, and then spoon the cranberry filling (reserving two tablespoons for later use) over top of the pears, smoothing it out evenly all the way to the edges of the tart.
10. Place the tart onto the foil-lined baking sheet and bake for 1 hour, turning it once half-way through.
11. Once baked, carefully place the tart onto a wire rack, and allow the tart to cool in its tart pan for about 30 minutes. Then, carefully remove the tart from the main tart pan by pushing up on the removable bottom. Allow the tart to cool completely to room temp, then place into the fridge, gently covered with plastic wrap, to completely chill.
12. Serve with whipped cream or vanilla ice cream on the side, garnished with orange zest/curls, if desired.