CRANBERRY-PEAR TART, STREUSEL-TOPPED

By á-30256

Ingredients

• 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

Preparation

Step 1

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