^^ accompanied by a bourbon sauce
http://www.marthastewart.com/340281/bourbon-sauce

Sorry forgot if you use fresh berries double the amount. Cook the berries on the stove top with 1/2 amount of sugar- ie 8oz of berries with 4oz of sugar. Stir until the berries open and sugar is melted. Let cool and add to apples and pears.

http://www.sistersdofoodandfitness.com/2012/11/fall-treat-apple-pear-and-cranberry.html

If using fresh cranberries double the amount. Apples and pears should be soft and the liquid released by the fruit duing the initial cooking should reduced to a syrup. When cooking time is up, check the fruit and amount of liquid by removing a small piece of topping. If it needs more time and the top is done, loosely cover with foil and cook till done.

I've made this before:
http://www.epicurious.com/recipes/food/views/Pear-Leek-and-Gruyere-Turnovers-103097

I would make cranberry relish to drizzle over the top:
http://www.epicurious.com/recipes/food/views/Cranberry-Relish-240885

I would be more inclined to cook down the cranberries with sugar and vanilla, then use to glaze the fresh pear layer on the pastry. Cranberries are so sour on their own- tossing with sugar may not be enough. Of course, serving as pp described, with Brie and wine, would be delicious. Just maybe not sweet enough for dessert.

Cut up the pears, toss with brown sugar and cranberries, maybe a bit of orange zest and a squeeze of lemon juice, then pile it up in the pastry and fold up the edges around it. Egg wash the pastry sides, sprinkle with white sugar, and bake until pastry is golden brown.

I'd like to make a pear cranberry tart that uses fresh cranberries and puff pastry. Anyone have a good recipe?