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Cherry-Pear Tart

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Cherry-Pear Tart
  • Prep Time 25 min
  • Total Time 1 hr 5 min
  • Servings 8
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Showcasing a ruby red fruit filling and sprinkled with toasted almonds, this tart looks as lovely as it is luscious!

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1
tablespoon cornstarch
1
tablespoon water
1
ripe large pear, peeled, cored, thinly sliced (about 1 cup)
1
can (21 oz) cherry pie filling with more fruit
2
teaspoons grated orange peel

Crust Topping

1
egg
1
tablespoon water
1
teaspoon sugar
1
tablespoon sliced almonds, toasted*

Directions

  • 1 Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.
  • 2 In small bowl, stir together cornstarch and 1 tablespoon water. In medium bowl, stir cornstarch mixture and remaining filling ingredients. Spoon filling mixture onto center of crust within 2 inches of edge. Carefully fold 2-inch edge of crust over filling, pleating crust slightly as necessary.
  • 3 In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Sprinkle sugar over crust edge.
  • 4 Bake 20 to 25 minutes or until pears are tender and crust is golden brown. Cool 15 minutes. Cut into wedges; serve warm. Cover and refrigerate any remaining tart.
Tips  

*To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.

Serve with whipped topping or a scoop of your favorite ice cream.

Because this recipe calls for a ripe pear, it requires a bit of planning. Store-bought pears may take up to 1 week to ripen.

Nutrition Information 
No nutrition information available for this recipe
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