Rustic Pear Tart

• 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
2. ; set aside.
3. 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.
4. Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375u0b0 for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool.

pastry, fresh pears, dried cherries, vanilla, sugar, cornstarch, ground cinnamon, ground ginger, walnuts, egg white, water

Taken from www.tasteofhome.com/recipes/rustic-pear-tart/ (may not work)