Country Apple-Pear Tart

Like a fall fruit basket, this golden pie with an easy refrigerated crust overflows with apples, pears, nuts, and more.

(10)
4 reviews.
Save and Share
  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 13
  • servings 6
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

2
cups thinly sliced peeled apples
2
cups thinly sliced peeled pears
3/4
cup fresh cranberries
1/3
cup sugar
2
tablespoons all-purpose flour
1/4
teaspoon nutmeg

Topping

1/4
cup all-purpose flour
1/4
cup firmly packed brown sugar
2
tablespoons butter
1
teaspoon milk
1
tablespoon sugar
2
tablespoons sliced almonds

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Line cookie sheet with parchment paper. Remove crust from pouch; unfold crust. Place on paper-lined cookie sheet. Press out fold lines.
  • 2 In large bowl, combine all filling ingredients; toss to coat. Spoon filling evenly onto crust, spreading to within 2 inches of edges.
  • 3 In small bowl, combine 1/4 cup flour, brown sugar and butter; mix well. Sprinkle mixture over filling. Fold edge of crust over filling, pleating crust to fit and leaving about 5 to 6 inches in center uncovered. Brush crust with milk; sprinkle with 1 tablespoon sugar.
  • 4 Bake at 425°F. for 10 minutes. Reduce oven temperature to 350°F. Sprinkle almonds over filling. Bake at 350°F. for an additional 20 to 30 minutes or until edges are deep golden brown and fruit is tender.
  • 5 Immediately loosen tart by running pancake turner under crust; place on wire rack. Cool 30 minutes. Serve warm or cool.
  • 1 Heat oven to 425°F. Line cookie sheet with parchment paper. Remove crust from pouch; unfold crust. Place on paper-lined cookie sheet. Press out fold lines.
  • 2 In large bowl, combine all filling ingredients; toss to coat. Spoon filling evenly onto crust, spreading to within 2 inches of edges.
  • 3 In small bowl, combine 1/4 cup flour, brown sugar and butter; mix well. Sprinkle mixture over filling. Fold edge of crust over filling, pleating crust to fit and leaving about 5 to 6 inches in center uncovered. Brush crust with milk; sprinkle with 1 tablespoon sugar.
  • 4 Bake at 425°F. for 10 minutes. Reduce oven temperature to 350°F. Sprinkle almonds over filling. Bake at 350°F. for an additional 20 to 30 minutes or until edges are deep golden brown and fruit is tender.
  • 5 Immediately loosen tart by running pancake turner under crust; place on wire rack. Cool 30 minutes. Serve warm or cool.

EXPERT TIPS

toggle

Expert Tips

Instead of combining apples and pears, try this recipe prepared with either all apples or all pears. Substitute the nutmeg with your favorite spice; try cinnamon, ginger or cardamom.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
200mg
200%;
Total Carbohydrate
58g
58%
(Dietary Fiber
3g
3%
  Sugars
31g
31%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.