Ingredients
1 sheet refrigerated pie pastry4 cups thinly sliced peeled fresh pears1/4 cup dried cherries1 teaspoon vanilla extract4 tablespoons sugar, divided4 teaspoons cornstarch1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 cup chopped walnuts1 large egg white1 tablespoon water
Preparation
On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside.
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.
Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.
