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1
Peel pears and cut into 1/2-inch pieces.
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2
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.
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3
Stir together lemon juice and cornstarch in a small cup and stir into pear mixture.
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4
Cook, stirring, 1 minute, or until thickened.
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5
Transfer filling to a bowl and cool completely.
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6
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.
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7
Roll rolling pin over top of pan to trim dough flush with rim, then lightly prick bottom all over with a fork.
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8
Chill shell 30 minutes.
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9
Preheat oven to 425F and place a large baking sheet in middle of oven.
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10
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.
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11
Spoon filling into tart shell, smoothing top, and decorate with pastry leaves.
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12
Brush leaves and pastry rim with some beaten egg.
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13
Bake tart on preheated baking sheet in middle of oven until pastry leaves are golden, about 50 minutes.
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14
(If pastry rim gets too brown, tent rim with foil or a pie shield.)
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15
Cool tart in pan on a rack at least 1 hour.
