Taste of Home
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon water
- 4 teaspoons cornstarch
- 1/4 cup chopped walnuts
- 1 large egg white
- 1/4 cup dried cherries
- 4 tablespoons sugar divided
- 1 sheet refrigerated pie pastry
- 4 cups thinly sliced peeled fresh pears
- Carbohydrate 2.05949416569312 g
- Cholesterol 0 mg
- Fat 2.1808502083328 g
- Fiber 0.524793747733371 g
- Protein 1.39517708333056 g
- Saturated Fat 0.127106249999904 g
- Serving Size 1 1 serving (20g)
- Sodium 1751.26244103843 mg
- Sugar 1.53470041795975 g
- Trans Fat 0.2157213125 g
- Calories 32 calories
Directions 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 375degrees 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. Originally published as Rustic Pear Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p130
