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Pear Cranberry Tart

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Pear Cranberry Tart
  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 8
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Take Pillsbury® pie crust to the next level with pears and cranberries in this delicious tart - a perfect fall dessert!

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
3
tablespoons butter
3
cups sliced unpeeled firm red D’Anjou pears (3 medium)
1/4
cup packed brown sugar
4
oz (half of 8-oz package) cream cheese, softened
1
log (4 oz) goat cheese, softened
1/2
cup powdered sugar
3
tablespoons whipping cream
3/4
teaspoon finely chopped fresh rosemary leaves
1/3
cup sweetened dried cranberries

Directions

  • 1 Heat oven to 425°F. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Prick crust with fork. Bake 12 to 14 minutes or until golden brown. Cool completely.
  • 2 In 12-inch skillet, melt butter over medium-high heat. Cook pears in butter 7 minutes, stirring occasionally, until tender and beginning to brown. Stir in brown sugar; cook 2 minutes or until syrupy. Remove from heat. Cool 20 minutes. In medium bowl, beat cream cheese, goat cheese, powdered sugar, whipping cream and rosemary with electric mixer on medium speed until smooth. Spread in cooled baked crust. Remove side of pan. Arrange pears over cream cheese mixture, overlapping slightly; drizzle with 2 tablespoons of the brown sugar mixture from skillet. Sprinkle with cranberries. Garnish with whipped cream, sliced pear and rosemary sprig, if desired. Serve with any remaining brown sugar mixture. Store in refrigerator.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Daily Value
Total Fat
22g
0%
(
Saturated Fat
12g
0%
)
Sodium
330mg
0%
Total Carbohydrate
42g
0%
(
Dietary Fiber
2g
0%
)
Protein
5g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fruit; 1 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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