This tart is beautifully photographed in Dorie Greenspan's book, Baking Chez Moi, and I had high hopes for it. I was not disappointed!
The tart uses her galette dough which is tasty and easy to roll out. The filling is pretty simple: pears, cranberries and the secret ingredients of raspberry preserves and fresh ginger.
My only difficulty was in sealing the ends. As a result, some of the preserves leaked out and burned on the parchment paper. But once I moved the tart to a rack to cool, everything was great.