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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pinwheel Pear Tart Recipe

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This recipe for Pinwheel Pear Tart is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. sugar
1 tbsp. all-purpose flour
1 tsp. finely shredded lemon peel
1/4 tsp. nutmeg
3 pears, cored and sliced
1 rolled refrigerated unbaked piecrust
milk
coarse or granulated sugar
dried cherry
Directions:
Directions:
Preheat oven to 375º. Line a baking sheet with parchment paper; set aside. In a large bowl, stir together the sugar, flour, lemon peel, and nutmeg. Add pears and toss to coat. Unroll piecrust on the prepared baking sheet. Arrange pears in a pinwheel shape in the center of the crust, leaving a 1 1/2-inch border of dough exposed. Moving in a clockwise direction, fold the dough toward the center, pleating as necessary. When you're finished, the opening with the pears in the middle should measure about 5 inches wide. Brush the pastry with milk and sprinkle with coarse sugar. Bake tart for about 40 minutes, or until pastry is golden and pears are tender. Place the dried cherry in the middle of the pinwheel. Serve warm or at room temperature.
Personal Notes:
Personal Notes:
I don't like cherries, so I omit them from the recipe, BUT this is a really yummy alternative to the regular apple pie and is good with vanilla ice cream too!

 

 

 

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