Streulel Topped Cranberry Pear Tart
By learen
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Ingredients
- 1 Pillsbury refrigerated pie crust, softened as directed on box
- 3/4 c sugar
- 4 t cornstarch
- 2 t ground cinnamon
- 4 c thinly sliced, peeled pears (4 med)
- 3/4 c fresh or frozen cranberries
- 1/4 c all purpose flour
- 2 T butter or margarine, softened
Details
Servings 8
Preparation
Step 1
Place cookie sheet in oven on middle rack; heat oven to 375. Place pie crust in 10 inch tart pan with removable bottom or 9 in pie pan.
In large bowl, mix 1/2 c sugar, cornstarch and cinnamon. Gently stir in pears and cranberries. Spoon into crust.
In small bowl, mix remaining 1/4 c sugar and flour. With pastry blender or fork cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over filling.
Place tart on cookie sheet in oven and bake 45-55 min until crust is deep golden brown and pears are tender. Serve warm or cool.
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