Heat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.

In a large bowl, stir together the sugar, flour, lemon peel and nutmeg. Add pears and toss to coat.

Unroll the piecrust on the prepared baking sheet. Arrnage pears in a pinwheel shape in the center of the crust, leaving a 1-1/2 inch border of dough exposed. Moving in a clockwise direction, fold the dough toward the center, pleating as necessary. When you're finished, the opening with the pears in the middle should measure about 5 inches wide. Brush the pastry with milk and sprinkle with coarse sugar.

Bake tart for about 40 minutes, or until pastry is golden and pears are tender. Place the dried cherry in the middle of the pinwheel. Serve warm or at room temperature.