The dough can be prepared and chilled for up to three days or frozen for up to one month. Serve the finished tart with cinnamon ice cream or whipped cream.

2 cups all-purpose flour
1/4 cup sugar
3/4 tsp. salt
1/2 cup unsalted butter, cut into small pieces
1 egg yolk
6 Tbsp. water
5 medium Anjou or Bartlett pears, peeled, cored, and sliced (about 5 cups)
1 Tbsp. lemon juice
3 Tbsp. sugar
1 Tbsp. all-purpose flour
1/2 tsp. ground cardamom
Dash salt
1 cup fresh cranberries
Milk
Sugar
1/4 cup pear nectar or apple cider
3 Tbsp. sugar
2 Tbsp. finely chopped crystallized ginger

1. In a large bowl stir together 2 cups flour, 1/4 cup sugar, and 3/4 teaspoon salt. Cut in butter with a pastry blender until mixture resembles coarse cornmeal. In a small bowl combine egg yolk and 3 tablespoons water. Stir yolk mixture into dry ingredients. Stir in enough remaining water to just moisten. Shape dough into a ball. Flatten into a disc, cover in plastic wrap, and chill for 30 minutes (or up to 3 days). On a lightly floured surface, roll dough to a 13-inch circle. Transfer to a parchment-paper-lined baking sheet. Cover with plastic wrap; set aside.

2. In a large bowl gently toss pears with lemon juice. Add 3 tablespoons sugar, 1 tablespoon flour, cardamom, and dash salt; toss to combine. Place pear slices on dough in concentric circles toward the center, leaving a 2-inch border of dough around the edges. Spoon any remaining liquid from bowl over pears. Top pear slices with cranberries; press cranberries lightly into pear mixture. Fold dough edges up and over pears, pleating gently. Brush dough edges with milk and sprinkle with additional sugar. Bake in a 375° oven for 20 minutes.

3. Meanwhile, prepare pear syrup. Bring pear nectar, 3 tablespoons sugar, and crystallized ginger to a simmer in a small saucepan. Lower heat and simmer, uncovered, for 5 minutes. Remove tart from oven and pour syrup over filling. Bake for 15 to 20 minutes more or until tart is golden and filling is bubbly. Cool to room temperature. Makes 8 to 10 servings.