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24

Streusel-Topped Cranberry-Pear Tart

12 Ratings

5 Comments

Prep 25 min
Total 1 hr 20 min
Ingredients 9
Servings 8

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

By Pillsbury Kitchens

January 12, 2010

Ingredients

Crust

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

Filling

1/2

cup sugar

teaspoons cornstarch

teaspoons ground cinnamon

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

tablespoons butter or margarine, softened

Steps

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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 Facts

Serving Size: 1 Seving

Calories: 280
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 4 1/2g 22% Trans Fat 0g
Cholesterol: 10mg; 4%
Sodium: 150mg; 6%
Potassium: 100mg; 3%
Total Carbohydrate: 47g; 16%
Dietary Fiber 3g 12% Sugars 26g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 4%; 4%
Calcium: 0%; 0%
Iron: 2%; 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;