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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
Directions:View on Epicurious
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