Cranberry-Pear Tart with Hazelnut Topping |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 14 |
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Treat your family to a fruity, nutty tart that starts with convenient store-bought pastry. Festive ruby-red cranberries, succulent pears and the added touch of crunchy hazelnuts make this dessert unforgettable. âShelisa Terry, Henderson, Nevada Ingredients:
1 sheet refrigerated pie pastry |
2 cups fresh or frozen cranberries, coarsely chopped |
3 medium ripe pears, peeled and coarsely chopped |
1 cup chopped hazelnuts |
1-1/4 cups packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
2 tablespoons butter |
2 tablespoons hazelnut liqueur |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
2. Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter.
3. Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack.
4. Stir liqueur into whipped topping; serve with tart. Yield: 14 servings.
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