Title: Cranberry Peach Tart
Categories: Dessert Pie Fruit
Yield: 10 Servings

CRUST
1	pk	15oz. pillsbury Refrigerated
		Pie Crust
FILLING
1	c	Fresh or froz. cranberries,
		Thawed
1	pk	16oz. frozen sliced peaches
		Thawed, drained
1/2	c	Sugar
1/2	c	Dried currants
2	tb	Flour
1	ts	Almond extract
STREUSEL
1/3	c	Flour
3	tb	Brown sugar
2	tb	Margarine
3	tb	Sliced almonds

Place cookie sheet in oven; heat oven to 400 F. 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 for 30 to 40 minutes or until hot and bubbly around edges. Serve warm or cool.

Nutritional Info: 1/10th of Recipe; Cal.-260, Protein-2 gr., Carbo.-43 gr., Fat-9 gr., Chol.-6 mg., Sodium-140 mg.

Dietary Exchanges: 1 1/2 Starch, 1 Fruit, 2 Fat

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994

From: Z Pegasus #2 @1219000 1 Date: 08-12-94 The Gwe Bbs [asv/Cin] (37) Home Cooki

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