Streusel-Topped Cranberry-Pear Tart

No need for a rolling pin! Just "pear" refrigerated pie crust with a tasty fruit filling.

  • prep time 25 min
  • total time 1 hr 20 min
  • ingredients 9
  • servings 8

Ingredients

Crust

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

Filling

1/2
cup sugar
4
teaspoons cornstarch
2
teaspoons ground cinnamon
4
cups thinly sliced, peeled pears (about 5 medium)
3/4
cup fresh or frozen cranberries

Topping

1/4
cup sugar
1/4
cup all-purpose flour
2
tablespoons butter or margarine, softened
  • 1 Place cookie sheet on middle oven rack in oven to preheat; heat oven to 375°F. 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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Seving
    Calories
    280
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    3g
    3%
      Sugars
    26g
    26%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    4%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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