Almond Pear Tart Recipe

"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."

Original is 12 servings

Metric US

I've Tried It

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.