Cranberry Pear Tart

CRUST

1. Generously coat pan(s) with non-stick cooking spray.
2. Combine cookie crumbs, sugar, and THICK & EASY^® Bread & Dessert Mix Add oil and almond extract (if desired) and stir until mixture resembles wet sand.
3. Add hot water to bread mixture and stir briskly until blended.
4. Pour crust mixture into pan(s).
5. Press to flatten and push crust onto sides of pan(s). (Use plastic wrap sprayed with cooking spray for easier handling of soft crust).
6. Place crust(s) in refrigerator or freezer for at least 2 hours or until firm.

FILLING

1. Combine jellied cranberry sauce and water in saucepan; heat until melted.
2. Add brown sugar and stir until dissolved.
3. In a small bowl, stir together lemon juice and cornstarch until smooth.
4. Stir melted cranberry sauce in pan.
5. Cook until mixture begins to boil and is thickened.
6. Remove from heat; stir in butter and vanilla extract.
7. Refrigerate filling until cooled; then spread cooled filling evenly into prepared crust(s).
8. Arrange pureed pears on top of cranberry filling. Pureed pears can be squeezed through a piping bag into shapes resembling pear slices. Or, place dollops of pears onto filling and swirl to create decorative pattern. If using THICK & EASY^® Frozen Pureed Shaped Pears, cut pear portion into slices while still slightly frozen and arrange of top of tart.
9. Cover assembled tart lightly with plastic wrap and refrigerate or freeze until ready to serve.
10. Garnish with whipped topping and cut into portions. (Cut 6 slices per 8-9″ pan.)
11. For ease in serving, cut and portion dessert while frozen. Thaw completely before serving.

**Note: Recipe may be prepared using a variety of pan sizes and shapes, such as 4″ individual tart pans, mini muffin or pie pans, 8″ square pan for cranberry bars or dessert squares (yields 6 portions per pan) and dessert dishes (layer crust and fillings in dessert dish and garnish). Make sure to generously coat pans with cooking spray before adding crust.