Name: Pear and Dried-Cherry Tart
Cook time: 1 1/4 hr
Total time: 4 hrs
Yield: Makes 8 servings
Ingredients: 8 firm-ripe Bosc or Bartlett pears; 1 1/2 cups dried tart cherries; 1/2 cup packed light brown sugar; 1 teaspoon finely chopped fresh rosemary; 2 tablespoons fresh lemon juice; 1 tablespoon cornstarch; Frozen-butter pastry dough; 1 large egg, lightly beaten; a 2-inch leaf-shaped cookie cutter

There will be some leftover pastry dough after rolling out the crust and decorative leaves for the pie. The scraps make delicious snacks when pieced together and baked .

Cooks' notes:

·Filling may be made 3 days ahead and chilled, covered. Bring to room temperature before proceeding.
·Tart may be made 1 day ahead and kept, covered, at room temperature.

Recipe notes

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