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Streusel-Topped Cranberry-Pear Tart

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Streusel-Topped Cranberry-Pear Tart
  • Prep 25 min
  • Total 1 hr 20 min
  • Servings 8
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No need for a rolling pin! Just pear refrigerated pie crust with a tasty fruit filling.
Jun 21, 2010

Ingredients

  • 1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box

  • 1/2 cup (125 mL) granulated sugar
  • 4 tsp (20 mL) cornstarch
  • 2 tsp (10 mL) ground cinnamon
  • 4 cups (1 L) thinly sliced, peeled pears (about 5 medium)
  • 3/4 cup (175 mL) fresh or frozen cranberries

  • 1/4 cup (50 mL) granulated sugar
  • 1/4 cup (50 mL) all-purpose flour
  • 2 tbsp (25 mL) butter or margarine, softened

Steps

  • 1
    Place baking sheet on middle oven rack in oven to preheat; heat oven to 375ºF. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edge if necessary.
  • 2
    In large bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in pears and cranberries. Spoon into crust-lined pan.
  • 3
    In small bowl, mix topping ingredients with fork until well blended. Sprinkle over filling.
  • 4
    Place tart on preheated cookie sheet in oven; bake 45 to 55 minutes or until crust is deep golden brown and pears are tender. Serve warm or cool.

Nutrition Information

No nutrition information available for this recipe
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