Almond Pear Tart
Recipe: #11319
November 24, 2013
"This tart uses sheets of phyllo as the base, instead of pastry dough - making it much easier! Just be careful because the phyllo is fragile! This is definitely a company-worthy dessert! Source is Martha Stewart."
Ingredients
Nutritional
- Serving Size: 1 (52.8 g)
- Calories 87.2
- Total Fat - 4.6 g
- Saturated Fat - 2.7 g
- Cholesterol - 33.3 mg
- Sodium - 145.5 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 0.9 g
- Sugars - 7.1 g
- Protein - 2.5 g
- Calcium - 7.1 mg
- Iron - 0.3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees. In a food processor, pulse almonds, sugar, flour, and salt until finely ground. Add egg, vanilla, and nutmeg and process until combined.
Step 2
Lay 1 sheet phyllo on a parchment-lined rimmed baking sheet, lightly brush with butter, and sprinkle with about 1/2 teaspoon sugar. Keep the extra phyllo covered while you work so it doesn't dry out. Stack remaining 5 sheets phyllo on top, brushing each with butter and sprinkling with sugar. Omit sugar on last layer.
Step 3
Trim stack into an 11-by-15-inch rectangle. Carefully spread almond mixture evenly on stack, leaving a 1-inch border. Use an offset spatula or the back of a spoon so that you don't accidentally tear the phyllo sheets.
Step 4
Arrange pears on top, overlapping slightly.
Step 5
Bake until the edges are golden and the fruit is tender, about 18 minutes, rotating sheet halfway through.
Step 6
Let tart cool slightly on sheet on a wire rack. Serve warm or at room temperature.
Tips
- Parchment paper