Rustic Pear 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
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
Reviews
This pear tart was very easy to make and was delicious! I did not have the dried cherries on hand, so I just eliminated that. I suppose if you wanted to you could use blueberries. Excellent flavor and I have made it a couple times. I actually prefer it over apple galettes! I like lots of pear in mine, so I used 4 large pear. It's a winner in our household!
This was easy to make especially using refrigerated pie crust. I did not peel the pear as it did not say to in the recipe. The pears still turned out great. I used about 3 to 4 pears to make 4 cups. I made two and the pears really piled up in the middle. The flavor was good. The cherries were fine in the pastry though not my favorite. It wasn't runny but I didn't really see it bubble either. Due to the large amount of pears, I had to extend the cooking time a by 10 min. I think 4 cups is a little too much pear. I made this recipe as is with no changes.
I prepared this delicious tart tonight and it is a hands down winner. It is easy to prepare and before long we were enjoying a warm slice. I followed the recipe but had to substitute dried cranberries for the cherries. It was still delicious. It cooked for 35 minutes. I highly recommend this delicious dessert.Volunteer Field Editor