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Pear Tart

• 1 sheet refrigerated pie pastry
• 4 cups thinly sliced peeled fresh pears
• 1/4 cup Dried Pitted Sour Cherries, chopped
• 1 teaspoon Pure Pear Extract
• 4 tablespoons Granulated Honey, divided
• 4 teaspoons cornstarch
• 1/2 teaspoon Ginger Powder
• 1/4 cup chopped walnuts
• 1 egg white
• 1 tablespoon water

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 Pure Pear Extract. Combine 3 tablespoons Granulated Honey, cornstarch and Ginger Powder; 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 Granulated Honey. 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.

Recipe Adapted from
Photo courtesy of

Products suggested for this recipe:

Pure Pear Extract
Use this great tasting Bartlet type pear extract in baking, beverages and ice cream.
From $9.95

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