Streusel-Topped Apple, Cranberry and Fig Tart

Enjoy this streusel-topped fruit tart that's made using Pillsbury® pie crusts - a yummy dessert. MORE+ LESS-

CRUST

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1

Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on package for <i>one-crust filled pie.</i> Trim edges; do not prick crust.
2

Bake at 450°F. for 9 to 11 minutes or until golden brown. Remove from oven; place on wire rack. If necessary, with back of spoon, press any bubbles that may have formed during baking. Cool 5 minutes. Reduce oven temperature to 400°F.
3

In large bowl, combine 3/4 cup sugar, cornstarch and nutmeg; mix well. Add apples and cranberries; toss gently to coat. Sprinkle figs evenly in baked crust. Spoon apple mixture evenly over figs.
4

In small bowl, combine all topping ingredients; mix with fork until crumbly. Sprinkle over filling.
5

Bake at 400°F. for 40 to 50 minutes or until crust is deep golden brown and apples are tender. Lightly cover tart with foil after 30 minutes of baking to prevent excessive browning. Cool at least 15 minutes before serving. Top each serving with whipped cream.

A 9-inch pie pan can be used in place of the tart pan.
Native to northern Europe and North America, cranberries grown on low trailing vines planted in sandy bogs. They are also called "bounceberries" because ripe cranberries bounce. Cranberries are an excellent source of vitamin C. They are easy to keep on hand to add to breads and rice dishes. Keep them in their original bag in the refrigerator for up to two months, or in the freezer for up to one year.
Dried Mission figs can be used in place of the dried Calimyrna figs in this tart. Mission figs are darker in color and are not quite as sweet as Calimyrna figs.