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Country Apple-Pear Tart

  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 13
  • Servings 6

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

2
cups thinly sliced peeled apples
2
cups thinly sliced peeled pears
3/4
cup fresh cranberries
1/3
cup granulated sugar
2
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon nutmeg

Topping

1/4
cup Gold Medal™ all-purpose flour
1/4
cup packed brown sugar
2
tablespoons butter or margarine
1
teaspoon milk
1
tablespoon granulated sugar
2
tablespoons sliced almonds
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
380mg
16%
Potassium
135mg
4%
Total Carbohydrate
74g
25%
Dietary Fiber
3g
12%
Sugars
31g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Instead of combining apples and pears, try this recipe prepared with either all apples or all pears.

Substitute the nutmeg with your favorite spice; try cinnamon, ginger or cardamom.

Directions

  • 1 Heat oven to 425°F. Line cookie sheet with parchment paper. Unroll crust on cookie sheet.
  • 2 In large bowl, mix filling ingredients until fruit is coated. Spoon filling evenly onto crust, spreading to within 2 inches of edge.
  • 3 In small bowl, mix 1/4 cup flour, the brown sugar and butter until crumbly. Sprinkle mixture over filling. Fold edge of crust over filling, pleating crust to fit and leaving about 5 to 6 inches in center uncovered. Brush crust with milk; sprinkle with 1 tablespoon granulated sugar.
  • 4 Bake 10 minutes. Reduce oven temperature to 350°F. Sprinkle almonds over filling. Bake 20 to 30 minutes longer or until edges are deep golden brown and fruit is tender.
  • 5 Immediately loosen tart by running pancake turner under crust; place on cooling rack. Cool 30 minutes. Serve warm or cool.

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