2 ratings

Streusel Topped Cranberry Pear Tart

Pear, meet cranberry

Courtesy of In The Raw® brand

The sweet pear and the bitter cranberry pair beautifully in this easy-to-make tart. This is a great recipe to make when you don't want to get involved with a lot of ingredients. 

Courtesy of In The Raw.

Ready in
1 h, 5 m
20 m
(prepare time)
45 m
(cook time)
Calories Per Serving


For the tart:

  • 1 refrigerated pie crust, softened as directed on package
  • 1/2 Cup Stevia In The Raw
  • 1 Tablespoon cornstarch
  • 1/4 Teaspoon ground nutmeg
  • 3 ripe but firm pears, peeled, cored, sliced 1/4 inch thick
  • 1/2 Cup fresh or frozen cranberries

For the streusel:

  • 1/4 Cup all-purpose flour
  • 2 Tablespoons Stevia In The Raw
  • 2 Tablespoons butter, cut in small cubes
  • 1/4 Cup chopped sliced almonds


For the tart:

Heat oven to 375°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.

For the streusel:

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.