Rustic Pear-Cranberry Tart

• 1 tablespoon butter
• 2 large Bosc pears (1 to 1 1/4 pounds total), halved, cored, cut into 1/2- to 3/4-inch cubes
• 2 tablespoons sugar, divided
• 1/4 cup sweetened dried cranberries
• 2 tablespoons frozen cranberry juice cocktail concentrate, thawed
• 1 tablespoon red currant jelly
• 1 13.8-ounce tube refrigerated pizza dough

1. Preheat oven to 425u0b0F. Line heavy rimmed baking sheet with parchment paper. Melt butter in large nonstick skillet over medium-high heat. Add pears. Saute until almost tender, about 8 minutes. Sprinkle with 1 tablespoon sugar; toss 1 minute. Add cranberries, juice concentrate, and jelly. Saute until pears are tender and juices are thick, 2 to 3 minutes longer. Scrape pear mixture onto large plate and place in freezer 5 minutes to cool quickly.
2. Unroll dough onto prepared sheet. Cut 1 1/2-inch-wide strip off 1 short end, forming rough 9-inch square. Pull dough strip to twice its length and cut crosswise in half.
3. Scrape pear mixture into center of dough square. Spread mixture to cover, leaving 1 1/2-inch plain border. Fold up border over edge of filling. Place 2 dough strips diagonally over filling, spacing strips 2 to 3 inches apart; press ends to border to adhere. Sprinkle border and strips with 1 tablespoon sugar.
4. Bake tart until dough is golden and cooked through, 22 to 23 minutes. Cool to lukewarm on baking sheet.

butter, total, sugar, cranberries, cranberry juice, red currant, dough

Taken from www.epicurious.com/recipes/food/views/rustic-pear-cranberry-tart-357233 (may not work)