Thursday, November 26, 2015

Pear-Cranberry Roll-Up Tart

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.

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