Pear & Cranberry Tart
Yield
8 servingsPrep
30 minCook
35 minReady
65 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
light corn syrup
|
|
| ⅓ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 ½ | cups |
cranberries
|
|
| 2 | each |
pears
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
butter
|
|
| 1 | cup |
rolled oats
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
light corn syrup
|
|
| 79 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 355 | ml |
cranberries
|
|
| 2 | each |
pears
|
|
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 79 | ml |
butter
|
|
| 237 | ml |
rolled oats
|
|
| 1 | each |
eggs
|
|
Directions
Preheat oven to 400℉ (200℃).
Peel and slice pears.
Grease 9 inch baking pan.
Combine corn syrup, sugar, and cornstarch in saucepan.
Stir in cranberries and heat to boiling, then reduce heat.
Simmer 5 minutes, until cranberries pop open.
Stir in pears.
Pour into pan.
Combine flour and ½ cup sugar.
Cut in butter until mixture resembles coarse crumbs.
Stir in oats; mix well.
Add beaten egg, mixing until moistened.
Crumble evenly over fruit.
Bake 30 to 35 minutes or until top is golden brown.
