Apple Cherry Tart

Source: The Pampered Chef

Crumb Topping:
2/3 cup flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine
1/2 cup pecans, chopped

Tart:
1/2 package (411g) frozen puff pastry, thawed
2 large Granny Smith apples
1 (19 ounce/540mL) can cherry pie filling, divided
3 cups vanilla ice cream

Heat oven to 400 degrees F.

For topping, in Classic Batter Bowl, combine flour, brown sugar, cinnamon and butter. Blend thoroughly using Pastry Blender. Chop pecans using Food Chopper, add to Batter Bowl. Mix well; set aside.

Roll pastry on floured board or 13-inch circle. Place on Classic Round Stone.

Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut slices crosswise in half; layer apples evenly over crust to within 1 inch of edge of crust. Spread 1/2 cup of pie filling over apples; sprinkle topping over top. Fold outer edge of pastry over filling to form rim (Pastry will cover outer edge of filling only).

Bake for 30 to 35 minutes or until crust is golden brown. Cool slightly.

To serve, cut with Slice 'N Serve . Serve warm with ice cream and remaining pie filling. Yield:12 servings

Per serving: 378 calories; 4g protein; 19g fat; 51g carbohydrate; 152 mg sodium