CHERRY-PEAR TARTS Show off your creativity by topping these single-serving desserts with pastry in a traditional top crust or open-faced with pastry cutouts arranged on the filling. Either way, they'll look stunning. 2 3/4 cups sliced, peeled pears or apples 1 cup fresh or frozen pitted tart red cherries (about 5 ounces) 1/2 cup granulated sugar 1 tablespoon all-purpose flour 1 tablespoon cherry or apple brandy or apple juice 1/8 teaspoon ground nutmeg Pastry for double-crust pie 2 teaspoons milk 2 teaspoons coarse sugar

For filling, in a large mixing bowl combine pears or apples, cherries, granulated sugar, flour, brandy or apple juice, and nutmeg; toss to mix. (If using frozen cherries, let mixture stand for 15 to 30 minutes or until cherries are partially thawed.)

Prepare pastry. On a lightly floured surface, roll out half of the dough to 1/8-inch thickness. Cut pastry into four 6 1/2-inch circles. Line four 4 1/2-inch individual pie plates or tart pans with pastry. Trim to 1/4 inch beyond edge of pie plates or tart pans.

Preheat oven to 375°F. Fill pastry-lined pie plates or tart pans with filling. To make top crust, roll out remaining pastry, cut slits in pastry, place on filling, and seal. To make cutouts, roll out remaining pastry, cut into desired shapes, and arrange shapes around edge and on filling as desired. Brush top crust or cutouts with milk. Sprinkle with coarse sugar. Cover edge of tarts with foil. Place tarts on a baking sheet.

Bake in the preheated oven for 20 minutes (30 minutes if using frozen fruit). Remove foil. Bake for 10 to 15 minutes more or until pastry is golden and filling is bubbly. Cool on a wire rack.

Makes 4 servings.

1 Serving: Calories: 726, Fat: 35g (Saturated: 9g), Cholesterol: 0mg, Sodium: 271mg, Carbohydrate: 96g, Protein: 7g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]