Active Time

　　1 1/4 hr

　　Total Time

　　4 hrs

　　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 .

　　

Ingredients

Makes 8 servings

　　

For filling

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

　　

Special Equipment

a 2-inch leaf-shaped cookie cutter

　　

Make filling:

Step 1

Peel pears and cut into 1/2-inch pieces. Cook pears, cherries, brown sugar, and rosemary in a 4- to 5-quart heavy pot over moderate heat, stirring, until pears are tender, about 20 minutes.

　　

Step 2

Stir together lemon juice and cornstarch in a small cup and stir into pear mixture. Cook, stirring, 1 minute, or until thickened. Transfer filling to a bowl and cool completely.

　　

Prepare shell while filling cooks and cools:

Step 3

Roll out larger disk of pastry dough into a 13-inch round on a lightly floured surface, keeping remaining disk chilled, and fit into a 10-inch round tart pan (1 inch deep) with a removable fluted rim. Roll rolling pin over top of pan to trim dough flush with rim, then lightly prick bottom all over with a fork. Chill shell 30 minutes.

　　

Step 4

Preheat oven to 425°F and place a large baking sheet in middle of oven.

　　

Step 5

Roll out remaining dough into a 12-inch round on a lightly floured surface and with leaf-shaped cutter cut out as many leaves as possible.

　　

Fill and bake tart:

Step 6

Spoon filling into tart shell, smoothing top, and decorate with pastry leaves. Brush leaves and pastry rim with some beaten egg.

　　

Step 7

Bake tart on preheated baking sheet in middle of oven until pastry leaves are golden, about 50 minutes. (If pastry rim gets too brown, tent rim with foil or a pie shield.)

　　

Step 8

Cool tart in pan on a rack at least 1 hour.

　　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.