Recipe of the Week

Laney requested this one:

Cherry-Pear Tart

Crust
1 Pillsbury refrigerated pie crust softened as directed on box

Filling
1 tablespoon cornstarch
a tablespoon water
1 ripe large pear.peeled,cored and thinly sliced(about 1 cup)
1 can cherry pie filling
2 teaspoons grated orange peel

Crust topping
1 egg
1 tablespoon water
1 teaspoon sugar
1 tablespoon toasted almond slices

1.Heat oven to 425 degrees. Line large cookie sheet with parchment paper, unroll pie crust onto cookie sheet
2. In small bowl, stir together cornstarch and 1 tablespoon water, In medium bowl stir cornstarch mixture and remaining filling ingredients. Spoon filling mixture onto center of crust within 2 inches of edge. Carefully fold 2-inch edge of crust over filling, pleating crust slightly as necessary.
3. In small bowl beat egg and 1 tablespoon water, brush over edge of crust. Sprinkle sugar over crust edge.
4. Bake 20 to 25 minutes or until pears are tender and crust is golden brown. Sprinkle with almonds. Cool 15 minutes, serve warm. Cover and refrigerate any remaining tart.

TIP: Serve with whipped topping or scoop or you favorite ice cream.