Cranberry-Pear Streusel Tart

From the Joy of Cooking, sort of. Awesome with vanilla ice cream.

Pre-bake pie crust in a 9.5 or 10inch tart pan, glazing with egg yolk. Let cool completely.

Peel, core, and slice 1/4 inch thick:
1.5lbs firm, ripe pears (about 3 medium-large)

Measure 3c pears and toss with:
2/3c sugar
2T flour
1/3-2/3c (or to taste) fresh or frozen cranberries, rinsed and picked over

Distribute pear mixture evenly in crust. Cover evenly with Streusel (below).

Bake the tart until the pears feel tender when pierced with a fork 40-50 min. Let cool completely on a rack. Serve the tart on the day it is made.

Streusel
Blend with a fork or food processor until the mixture resembles coarse crumbs:
2/3c flour
2/3c finely chopped walnuts or pecans
2/3c sugar or brown sugar, or a combination (I think I did 1/2 and 1/2)
5T melted butter
1t cinnamon
1/4t salt