Bartlett Pear and Dried Cherry Rustic Tart

This is a Martha Stewart recipe from five or six years, that I've modified only slightly.  The Chinese Five Spice Powder provides a really interesting twist on the traditional flavors one would expect for the holidays.  (Please resist the temptation to substitute dried cranberries for the cherries......the cherries really make a world of difference!)


All-purpose flour, for work surface
1 lb. package frozen puff pastry, fully defrosted
3 small or 2 medium Bartlett pears (about 1 pound 2 ounces),
            cored, and cut into 1/4-inch slices
2 ounces dried sour cherries
1/3 cup sugar, plus more for sprinkling
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
½ tsp each Salt and freshly ground pepper
½ tsp. Chinese Five-spice powder
1 large egg, lightly beaten


• Preheat oven to 375 degrees F.
• On a lightly floured surface, unfold the puff pastry. Cut into two 10-by-7 1/2-inch rectangles. Refrigerate until ready to use. (Puff pastry needs to be cold when it goes into the oven.)
• Stir pears, cherries, sugar, cornstarch, lemon juice, and spices together in a bowl.
• Transfer 1 rectangle of dough to a baking sheet lined with parchment paper.
• Spoon fruit mixture onto dough, leaving a 1-inch border all around the edge. Brush the
border with beaten egg. Lay remaining dough over filling; crimp the edges together.
• Trim edges, and brush top with beaten egg. Cut slits in the top crust for ventilation
during baking.
• Sprinkle with sugar. Bake, rotating once, until crust is golden and filling is bubbling,
bubbling, about 35 minutes. Transfer pie to a wire rack to cool.