CRANBERRY-PEAR TART WITH HAZELNUT TOPPING

Cranberry-Pear Tart With Hazelnut Topping image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 11

1 sheet(s) refrigerated pie pastry
2 cup(s) fresh or frozen cranberries, coarsely chopped
3 medium ripe pears, peeled and coarsely chopped
1 cup(s) chopped hazelnuts
1 1/4 cup(s) packed brown sugar
2 tablespoon(s) all-purpose flour
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) vanilla extract
2 tablespoon(s) butter
2 tablespoon(s) hazelnut liqueur
1 - carton (8 ounces) frozen whipped topping, thawed

Steps:

Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter.
Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Stir liqueur into whipped topping; serve with tart.