Streusel Topped Cranberry-Pear Tart Recipe

Streusel Topped Cranberry-Pear Tart

Recipe Fact:  Streusel, a German word meaning “sprinkle” or “strew” is a crumbly topping made with flour, sugar, butter and sometimes spices.  Just as its name suggests, streusel is sprinkled over coffee cake, muffins and pies.  Try this Streusel Topped Cranberry-Pear Tart, there are fresh cranberry in your local market until December.

Streusel Topped Cranberry-Pear Tart Recipe

Streusel Topped Cranberry-Pear Tart

1 (15 oz. package) Pillsbury Refrigerated Pie Crust

Filling:   ½ cup sugar

4 tsp. cornstarch

2 tsp. cinnamon

4 cups thinly sliced, peeled pears

¾ cup fresh or frozen cranberries

Topping:   ¼ cup sugar

¼ cup flour

2 Tbsp. margarine, softened

Place cookie sheet in oven on middle oven rack.  Heat oven to 375 F.  Prepare pie crust as directed on package for one-crust filled pie using 9-inch tart pan with removable bottom.

In large bowl, combine ½ cup sugar, cornstarch and cinnamon; mix well.  Add pears and cranberries; toss gently to coat.  Spoon into crust-lined pan.

In small bowl, combine all topping ingredients; mix with fork until well blended.  Sprinkle over filling.

Bake at 375 F. for 45 to 55 minutes or until crust is deep golden brown and pears are tender.  Serve warm or cool.      8 servings


(Recipe for the Streusel Topped Cranberry-Pear Tart was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

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