CranberPeach Tart

I found some Pillsbury Cookbooks in my basement last week, after looking through the books I found this recipe.  I haven’t had the time to make it…so if anyone wants to try this Cranberry Peach Tart recipe…please do.

Cranberry Peach Tart Recipe

Cranberry Peach Tart

Crust:   1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   1 cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400F.  Prepare pie crust according to package directions for filled one-crust pie using 10-inch tart pan with removable bottom or 9-inch pie pan.  (Refrigerate remaining crust for a later use).

In large bowl, combine all filling ingredients; mix well.  Pour into pie crust-lined pan.

In small bowl, combine flour and brown sugar; mix well.  Using pastry blender or fork cut in margarine until crumbly; gently stir in almonds.  Sprinkle over fruit mixture.  Place on preheated cookie sheet.

Bake at 400F. for 30 to 40 minutes or until hot and bubbly around edges.  Serve warm or cool.                10 servings

(Recipe for the Cranberry Peach Tart was in the Pillsbury Classic Cookbook, Real Home Baking, November 1994)

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