Rustic Pear Tart Recipe
Rustic Pear Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 large 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: 8 servings.
Originally published as Rustic Pear Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p130

Nutritional Facts

1 piece: 239 calories, 10g fat (3g saturated fat), 5mg cholesterol, 107mg sodium, 37g carbohydrate (18g sugars, 2g fiber), 3g protein.

  • 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 large egg white
  • 1 tablespoon water
  1. On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined baking sheet; set aside.
  2. 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.
  3. 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: 8 servings.
Originally published as Rustic Pear Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p130

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