Pinwheel Pear Tart

• 14 cup sugar
• 1 tablespoon flour
• 1 teaspoon fresh lemon zest
• 14 teaspoon nutmeg
• 3 medium pears, cored and sliced
• 1 rolled refrigerated unbaked pie shell
• milk
• granulated sugar
• 1 dried cherries

1. Heat over to 375 degrees.
2. Line a baking sheet with parchment paper; set aside.
3. In a large bowl, stir together the sugar, flour, lemon peel and nutmeg.
4. Add pear slices and toss to coat.
5. Unroll the pie crust on the prepared baking sheet.
6. Arrange pears in a pinwheel shape in the center of the crust, leaving a 1-1/2 inch border of dough exposed.
7. Moving in a clockwise direction, fold the dough toward the center, pleating as necessary.
8. When you are finished, the opening with the pears in the middle should measure about 5 inches wide.
9. Brush the pastry with milk and sprinkle with sugar.
10. Bake tart for about 40 minutes, or until pastry is golden and pears are tender.
11. Place the dried cherry in the middle of the pinwheel.
12. Serve warm or at room temperature.

sugar, flour, lemon zest, nutmeg, shell, milk, sugar, cherries

Taken from www.food.com/recipe/pinwheel-pear-tart-467202 (may not work)