1 package (15 oz.) Pillsbury refrigerated pie crusts, softened as directed on package
1/2 cup pecan halves, divided
2 tbsp. sugar
1/4 tsp. ground cinnamon
1 cup strawberries, hulled and sliced
1 can (21 oz.) cherry pie filling
Instructions
Preheat oven to 400 degrees. Lightly sprinkle
large round pan with flour. Gently unfold one pie
crust and place in center of pan; roll to within 1
inch of edge of pan using lightly floured rolling
pin. Using grater, grate 1/4 cup of pecans evenly
over crust to within 1 1/2 inches of edge.
For streusel, coarsely chop remaining pecans using
food chopper. In bowl, combine pecans, sugar and
cinnamon; mix well. Cut remaining pie crust into 1/2
inch pieces using cutter; add to pecan mixture and
mix well.
Hull strawberries using corer. Slice strawberries;
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.
Originally Submitted
2/16/2011
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