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Recipes Fresh From The Farm

Cranberry-Pear Tart

E. Marie

One 9" tart

Whether you make your own pie crust or buy a frozen one at the grocery store ... you must try this tart! If you like cranberries like I do, the sweet pears only enhance the cranberries ... this is a tough one to pass by without eating a piece! So good with a nice cup of hot coffee - even for breakfast.

  • One refrigerated pie crust – or home made
  • 1/2 C. sugar
  • 4 t. cornstarch
  • 2 t. cinnamon
  • 4 C. thinly sliced, peeled pears
  • 3/4 C. fresh or frozen cranberries

Place cookie sheet in oven on middle oven rack. Heat to 375 degrees. Place pie crust in 9” tart pan with removable bottom. In a large bowl, combine 1/2 cup sugar, cornstarch & cinnamon; mix well. Add pears & cranberries; toss gently to coat. Spoon into crust-lined pan.

  • 1/4 C. sugar
  • 1/4 C. flour
  • 2 T. soft butter

In small bowl, combine the immediately above three ingredients; mix with fork until well blended. Sprinkle over filling. Bake on hot cookie sheet at 375 degrees for 45-55 minutes or until crust is deep golden brown & pears are tender. Serve warm or cool.