The Pampered Chef ®
Streusel Berry Tart
Recipe
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| 1 package (15 ounces) refrigerated pie crusts, softened as directed on package |
| 1/2 cup pecan halves, divided |
| 2 tablespoons sugar |
| 1/4 teaspoon ground cinnamon |
| 1 cup strawberries, hulled and sliced |
| 1 can (21 ounces) cherry pie filling | |
- Preheat oven to 400°F. Lightly sprinkle Large Round Stone with flour. Gently place one pie crust in center of baking stone; roll to within 1 inch of edge of stone using lightly floured Baker's Roller®. Using Deluxe Cheese Grater, grate half of the pecans evenly over crust to within 1 1/2 inches of edge.
- For streusel, coarsely chop remaining pecans using Food Chopper. In Classic Batter Bowl, combine pecans, sugar and cinnamon; mix well. Cut remaining pie crust into 1/2-inch pieces using Crinkle Cutter; add to pecan mixture and mix well.
- Hull strawberries using Cook's Corer®. Slice strawberries using Egg Slicer Plus®; arrange in a single layer over grated nuts on pie crust. Spoon pie filling over strawberries; sprinkle with streusel. Fold outer edge of pastry up over filling to form a 1 1/2-inch rim. Bake 30-35 minutes or until crust is golden brown. Remove from oven; cool slightly. Serve warm.
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Yield: 12 servings or 20 sample servings
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Nutrients per serving: Calories 250, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 5 mg, Carbohydrate 35 g, Protein 2 g, Sodium 140 mg, Fiber less than 1 g
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| © The Pampered Chef, Ltd., 2001 |
