Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, toss the sliced pears and cranberries with the sugar, cinnamon, nutmeg, lemon juice, and melted butter until evenly coated.
Step 3: Spread the fruit onto the prepared baking sheet in a single layer. Roast for 15-20 minutes until the pears are tender but still hold their shape and the cranberries have begun to pop.
Step 4: While the fruit roasts, blind bake your tart shell in the oven for 10 minutes using pie weights. Remove the weights and bake for another 5 minutes until the bottom is dry.
Step 5: Carefully arrange the roasted pear slices in the par-baked tart shell and fill the gaps with the roasted cranberries.
Step 6: Reduce the oven temperature to 375°F (190°C). Place the tart in the oven and bake for another 15-20 minutes until the crust is golden brown.
Step 7: In a small microwave-safe bowl, heat the apricot preserves with a teaspoon of water. Strain through a sieve and brush the warm glaze over the fruit while the tart is still hot.
Step 8: Allow the roasted pear cranberry tart to cool on a wire rack for at least 30 minutes before slicing and serving.