1/2 cup (125 mL) Ontario Cranberries (fresh or frozen)
3 tbsp (45 mL) all-purpose flour
1 Ontario Egg Yolk
2 tbsp (25 mL) apple jelly, melted
Preparation
On lightly floured surface, roll out pastry to 14-inch (35 cm) round; roll up on rolling pin and transfer to baking sheet.Set aside 1 tbsp (15 mL) of the sugar.
In bowl, toss together remaining sugar, pears, cranberries and flour; spread on pastry to within 2 inches (5 cm) of edge and mounding in centre.Fold pastry border up over fruit, pleating loosely and leaving fruit exposed in centre.
In small bowl, beat egg yolk with 1 tsp (5 mL) water; brush over pastry border.Sprinkle border and fruit with reserved sugar.Bake in 425°F (220°C) oven for 15 minutes.Reduce heat to 375°F (190°C); bake for 30 minutes longer or until fruit is tender and pastry lightly browned.Brush jelly over fruit.Serve warm or at room temperature.