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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.Lisa Varner, Charleston, South Carolina Ingredients:
1 sheet refrigerated pie pastry |
4 cups thinly sliced peeled fresh pears |
1/4 cup dried cherries |
1 teaspoon vanilla extract |
4 tablespoons sugar, divided |
4 teaspoons cornstarch |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 cup chopped walnuts |
1 egg white |
1 tablespoon water |
Directions:
1. On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined baking sheet; set aside.
2. In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered.
3. Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool. Yield: 8 servings.
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