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Streusel-Topped Cranberry-Pear Tart

Streusel-Topped Cranberry-Pear Tart
  • 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.
Updated January 12, 2010

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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