Advent, might be interesting to you.
This year I had both my daughters and my son-in-law with me for dinner. We had a delicious turkey that I bough at Whole Foods. It has to be the best turkey I've ever roasted. It was so clean and well prepared, having no residual yucky parts left inside, and not one pin feather left for me to pull out with tweezers.
Since I'm the only one who likes pumpkin or mince pie, I opted for Cranberry and Pear Tart, this year. I haven't made that in years, but it is quite seasonal and really delicious. It is a recipe from Jr. High home-ec. Yes, we did have modern stoves back then, not wood-burning.
Well, I've been asked for the recipe by several people who have stopped by since then, so I decided to share it here. I hope you try it, and I hope you enjoy it as much as I do.
Cranberry and Pear Pie
2 C fresh cranberries
½ Small orange
3 and 1 small ripe pears
1 tsp grated lemon rind
1¼ C sugar
¼ Tsp cinnamon or cardamom
¼ tsp salt
1T. Melted butter
Crust for one tart
Whirl fruit and rind in a blender. Combine sugar, spice, reserving 1T. Add flour stirring until smooth. Fill pastry shell. Top with remaining pears, halved and cored. Drizzle each pear with butter and sprinkle with reserved sugar. Decorate with a walnut half on each pear half.
Bake at 400∘ for 45 - 50 Minutes (I suggest you blind bake the shell for 5 minutes before filling to assure a crisp bottom crust)
Cool or chill completely before serving. Great for making ahead.