Cherry Pear Tart or Orange Blueberry Crostata

Which one do you like better? It’s so hard to choose I like both the Cherry-Pear Tart and the Orange Blueberry Crostata. Both take an hour and 10 minutes to make. The Cherry-Pear Tart serves 8 and the Orange Blueberry Crostata serves 6.

The Cherry-Pear Tart
Ingredients:

Crust:
1 Pillsbury pie crust, softened as directed

Filling:
1 tablespoon cornstarch
1 tablespoon water
1 ripe large pear, peeled, cored and thinly sliced
1 can cherry pie filling with extra fruit
2 teaspoons orange zest

Crust Topping:
1 egg
1 tablespoon water
1 teaspoon sugar
1 tablespoon sliced, toasted almonds

Directions:

Preheat oven to 425F. Line a cookie sheet with parchment paper. Unroll pie crust onto the cookie sheet.

In a small bowl stir together the cornstarch and water then add it to a medium bowl with the remaining filling ingredients. Spoon into crust leaving a 2” edge. Fold 2” edge over filling, pleating as necessary.

In a small bowl beat the egg then add the water. Brush over crust edge then sprinkle with sugar. Bake 20-25 minutes until pears are tender and crust is golden brown. Let cool 15 minutes. Cut into wedges and served warm...preferably with some vanilla ice cream. Yum Yum!


Orange Blueberry Crostata
Ingredients:

Crust:
1 Pillsbury pie crust, softened as directed

Filling:
1/2 cup orange marmalade
2 tablespoons flour
1/4 teaspoon ground cardamom
2 cups fresh blueberries

Crust Topping:
1 egg yolk
2 tablespoons coarse sparkling sugar

Directions:

Preheat oven to 425F. Line a 15x10-inch pan with sides with parchment paper. Unroll pie crust into pan.

In a medium bowl mix together the marmalade, flour and cardamom then fold in the blueberries. Spoon into crust leaving a 2” edge. Fold edge over filling, pleating crust if necessary. In a small bowl beat yolk with water and lightly brush the edges; sprinkle with sugar.

Bake 17-23 minutes or until crust is golden brown and filling is bubbly. Let cool 30 minutes before serving. Yum Yum!