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Streulel Topped Cranberry Pear Tart

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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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