Cherry-Pear Tart

(1)
  1 reviews

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*

Directions

  1. 1 Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.
  2. 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. 3 In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Sprinkle sugar over crust edge.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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