Steps to Prepare Pear Almond Tart David Lebovitz

Streusel Topped Cranberry Pear Tart

With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass.

Recipe Summary Streusel Topped Cranberry Pear Tart

Pear slices and cranberries baked in a tart shell are topped with a sweet almond streusel.

Ingredients | Pear Almond Tart David Lebovitz

1 refrigerated pie crust, softened as directed on package

½ cup Stevia In The Raw® Bakers Bag

1 tablespoon cornstarch

¼ teaspoon ground nutmeg

3 ripe but firm pears, peeled, cored, sliced 1/4 inch thick

½ cup fresh or frozen cranberries

¼ cup all-purpose flour

2 tablespoons Stevia In The Raw® Bakers Bag

2 tablespoons butter, cut into small cubes

¼ cup chopped sliced almonds

Directions

Heat oven to 375 degrees F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim around edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles.

Meanwhile, in large bowl, mix 1/2 cup Stevia In The Raw, cornstarch and nutmeg. Add pears and cranberries; toss to coat. Spoon into partially baked crust. In small bowl, mix flour, 2 tablespoons Stevia In The Raw and butter with pastry blender or fork until crumbly. Sprinkle over pears. Sprinkle top with chopped almonds. Bake 40 to 50 minutes or until pears are tender and crust is golden brown. Cool 1 hour. Remove side of pan. Serve warm or cool.

Info | Pear Almond Tart David Lebovitz

prep: 20 mins cook: 45 mins total: 1 hr 5 mins Servings: 8 Yield: 8 servings

TAG : Streusel Topped Cranberry Pear Tart

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