Ingredients Jump to Instructions ↓

  1. 1 sheet refrigerated pie pastry

  2. 4 cups thinly sliced peeled fresh pears

  3. 1/4 cup dried cherries

  4. 1 teaspoon vanilla extract

  5. 4 tablespoons sugar, divided

  6. 4 teaspoons cornstarch

  7. 1 teaspoon ground cinnamon

  8. 1/2 teaspoon ground ginger

  9. 1/4 cup chopped walnuts

  10. 1 egg white

  11. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined baking sheet; set aside. 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. 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: 6-8 servings.


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