We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Cherry-Pear Tart

(1)
  1 reviews
  • 25 min prep time
  • 1 hr 5 min total time
  • 10 ingredients
  • 8 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

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*

Steps

  • 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.
  • 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

*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
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved