Cranberry-Pear Tart With Hazelnut Topping

• 1 sheet refrigerated pie pastry
• 2 cups fresh or frozen cranberries, coarsely chopped
• 3 medium ripe pears, peeled and coarsely chopped
• 1 cup chopped hazelnuts
• 1-1/4 cups packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 2 tablespoons butter
• 2 tablespoons hazelnut liqueur
• 1 carton (8 ounces) frozen whipped topping, thawed

1. Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
2. Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter.
3. Place tart pan on a
4. . Bake at 425u0b0 for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack.
5. Stir liqueur into whipped topping; serve with tart.

pastry, frozen cranberries, hazelnuts, brown sugar, flour, ground cinnamon, vanilla, butter, hazelnut liqueur, frozen whipped topping

Taken from www.tasteofhome.com/recipes/cranberry-pear-tart-with-hazelnut-topping/ (may not work)