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Fruit Tart

Fruit Tart
I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.—Lisa Varner, Charleston, South Carolina
6-8 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1 sheet refrigerated pie pastry
  • 4 cups thinly sliced peeled fresh pears
  • 1/4 cup dried cherries
  • 1 teaspoon vanilla extract
  • 4 tablespoons sugar, divided
  • 4 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 cup chopped walnuts
  • 1 egg white
  • 1 tablespoon water

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 375° 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: 6-8 servings.
© Taste of Home 2013

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Fruit Tart (continued)

Nutrition Facts: 1 piece equals 239 calories, 10 g fat (3 g saturated fat), 5 mg cholesterol, 107 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013