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 perfect dessert for fall. —Lisa Varner, El Paso, Texas
Ingredients
- 1 sheet refrigerated pie crust
- 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 large egg white
- 1 tablespoon water
Directions
- On a lightly floured surface, roll out crust into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside.
- In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, the cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over crust to within 2 in. of edge; sprinkle with walnuts. Fold edge of crust over filling, leaving center uncovered.
- Beat egg white and water; brush over folded crust. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.
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