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Pear Tart

Difficulty:Easy

Ingredients

  • ■   2 oz Pure Pear Extract
  • ■   4 oz Granulated Honey
  • ■   8 oz walnuts

Description

Ingredients • 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 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 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 www.tasteofhome.com Photo courtesy of www.foodnetwork.com

  • 1. Directions On a lightly floured surface, roll out pastry into a 14-in.
  • 2. circle. Transfer to a parchment paper-lined baking sheet; set aside.
  • 3. In a large bowl, combine the pears, Cherries and Pure Pear Extract.
  • 4. Combine 3 tablespoons Granulated Honey, cornstarch and Ginger Powder; sprinkle over pear mixture and stir gently to combine.
  • 5. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts.
  • 6. Fold edges of pastry over filling, leaving center uncovered.
  • 7. Beat egg white and water; brush over folded pastry.
  • 8. Sprinkle with remaining Granulated Honey.
  • 9. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly.
  • 10. Using parchment paper, slide tart onto a wire rack to cool.
  • 11. Recipe Adapted from www.tasteofhome.com
  • 12. Photo courtesy of www.foodnetwork.com

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