---------- Recipe via Meal-Master (tm) v8.00

      Title: Cranberry Peach Tart
 Categories: Desserts, Pillsbury
      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

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