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Streusel-Topped Cranberry-Pear Tart

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By Pillsbury Kitchens
Updated Jan 12, 2010
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No need for a rolling pin! Just "pear" refrigerated pie crust with a tasty fruit filling.

Streusel-Topped Cranberry-Pear Tart

  • Prep Time 25 min
  • Total 1 hr 20 min
  • Ingredients 9
  • Servings 8
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Ingredients

Crust

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

Instructions

  • Step 
    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.
  • Step 
    2
    In large bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in pears and cranberries. Spoon into crust-lined pan.
  • Step 
    3
    In small bowl, mix topping ingredients with fork until well blended. Sprinkle over filling.
  • Step 
    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

280 Calories
9g Total Fat
1g Protein
47g Total Carbohydrate
26g Sugars

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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