Photo by Michael Phillips/iStock
MAKES ONE 7-INCH TART
3–4 pears
1 tablespoon fresh lemon juice
¼ cup light brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon, nutmeg or allspice (or combination)
Pinch of salt
⅛ cup water
½ cup dried cherries
1 9-inch pie crust (your favorite recipe or store-bought)
1 tablespoon honey
Preheat oven to 375 F. Peel, core and slice pears into ¼-inch slices. In a medium-sized, non-reactive bowl, toss pear slices with lemon juice to prevent browning. Add brown sugar, cornstarch, spice, salt, water and cherries, and toss until pears are evenly coated. Lay the pie crust in a small (6 to 8 inches) cast-iron skillet. Mound pear mixture into center of pie crust, leaving 2 inches of crust as a border. Gently fold the border over the pears. Bake for 30 minutes or until crust is golden brown. Remove from oven. In a small bowl, combine the honey with ¼ teaspoon boiling water to make a glaze. Brush glaze over top and sides of tart.
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Recipe tip
Care and seasoning of cast-iron cookware
- Never soak or wash your cast iron with soap—rinse with hot water immediately after cooking.
- To remove burned-on food, use coarse salt and a nonmetal brush.
- To prevent rust, dry the skillet thoroughly and lightly coat with cooking oil.
- To season a cast-iron piece, coat it with cooking oil and bake in a 350-degree oven for an hour.