Rustic Pear-Cranberry Tart Recipe

• 1 tbsp Red Currant Jelly
• 1 tbsp Butter
• 2 tbsp Sugar, divided
• 2 tbsp frozen Cranberry Juice Cocktail Concentrate, thawed
• 1/4 cup Cranberries, sweetened and dried
• 1 (13.8 oz) Pizza Dough, tube refrigerated
• 2 large Bosc Pears, halved, cored and cut into cubes

• Preheat oven to 425 degrees Fahrenheit.
• Use parchment paper to line baking sheet.
• In a non-stick large pan, melt butter on medium heat.
• Add pears to butter and sauté for around 8 minutes or until they are tender.
• Sprinkle with 1 tbsp. of sugar and toss gently.
• To this add jelly, juice concentrate and cranberries.
• Heat for another 2 to 3 minutes until the juices have thickened and the pears are tender.
• Transfer pear mixture to large plate and leave it in the freezer for 5 minutes to cool.
• Meanwhile spread the Pizza dough and cut to size of roughly a 9 inch square. Pull dough to twice its length and cut in half crosswise.
• Scoop the pear mixture in the center of the dough leaving around a 1 ½ inch border.
• Fold the border edges and place 2 dough strips over the filling, pressing the ends to stick them together.
• Sprinkle strips and border edges with sugar.
• Place this in the oven to bake for around 22 to 23 minutes until the dough is golden in color.
• Remove and place on baking sheet to cool down to lukewarm temperature.