Streusel-Topped Cranberry-Pear Tart • Apollo Career Center %
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Streusel-Topped Cranberry-Pear Tart

Yield: 8 servings


1 refrigerated pie crust (from 15oz box), softened as directed on boxFILLING
½ cup sugar
4 tsp cornstarch
2 tsp ground cinnamon
4 cups thinly sliced peeled pears
¾ cup fresh or frozen cranberries

¼ cup sugar
¼ cup all-purpose flour
2 tbsp butter or margarine (softened)


Place cookie sheet in oven on middle oven rack. Heat oven to 375 degrees F. Place pie crust in 9 -inch tart pan with removable bottom as directed on the box for One-Crust Filled Pie.

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

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

Place tart on cookie sheet in oven. Bake 45 to 55 minutes or until crust is deep golden brown and pears are tender. Serve warm or cold.