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Cherry-Pear Tart

Cherry-Pear Tart
  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 10
  • Servings 8
Showcasing a ruby red fruit filling and sprinkled with toasted almonds, this tart looks as lovely as it is luscious!
Updated February 16, 2016

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
140mg
6%
Potassium
130mg
4%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
8%
Sugars
18g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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