Fruit Tart Recipe

Fruit Tart Recipe photo by Taste of Home

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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

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Fruit Tart Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 6-8 Servings

20 35 55

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.

Nutritional 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.

Originally published as Rustic Pear Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p130