Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 71) holiday pies Streusel-Topped Cranberry-Pear Tart Prep Time: 25 Minutes Ready in: 1 Hour 20 Minutes Servings: 8 Cook’s Notes » Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling 1 /2 4 2 4 3 /4 cup sugar teaspoons cornstarch teaspoons ground cinnamon cups thinly sliced, peeled pears (about 5 medium) cup fresh or frozen cranberries Topping 1 1 For the best flavor and texture, choose ripe but firm pears for this pie. Bosc and Anjou pears are good varieties available in the winter. They are firm, but you can tell they are ripe when the area around the stem is slightly soft when you press it with your thumb. Baking the tart on a preheated cookie sheet helps the bottom of the crust to brown nicely. /4 cup sugar /4 cup all-purpose flour 2 tablespoons butter or margarine, softened 1. Place cookie sheet on middle oven rack in oven to preheat; heat oven to 375°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch tart pan with removable bottom. 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 information per serving: 1 SeRviNg: Calories 300 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g); Cholesterol 10mg; Sodium 130mg; Total Carbohydrate 50g (Dietary Fiber 4g; Sugars 29g); Protein 1g exChaNgeS: 31/2 Other Carbohydrate, 2 Fat Pillsbury Most Requested Recipes™ 71
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