Cherry-Pear Tart

Showcasing a ruby red fruit filling and sprinkled with toasted almonds, this tart looks as lovely as it is luscious!

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Servings 8

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ingredients 10
Prep Time 25 min
Total Time 1 hr 5 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, 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*

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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.

EXPERT TIPS

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Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 140mg; 140%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 2g 2% Sugars 18g 18% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 2%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;