Streusel-Topped Cranberry-Pear Tart

Name: Streusel-Topped Cranberry-Pear Tart
Prep time: 25 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box; 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; 1/4 cup sugar; 1/4 cup all-purpose flour; 2 tablespoons butter or margarine, softened

13 Ratings

6 Reviews

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.

By Pillsbury Kitchens

Updated January 12, 2010

Make With

Pillsbury Pie Crust

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

Steps

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 Facts

Serving Size: 1 Seving

Calories: 280

Calories from Fat: 80

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;