Ingredients
- 3/4 cup almonds, sliced (blanched)
- 1/4 cup granulated sugar (plus more for sprinkling)
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt (finely milled is best)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
- 6 phyllo sheets (frozen, thawed)
- 1/4 cup butter, melted (1/2 stick)
- 2 pears, whole (firm-ripe Bartlett pears, cut into 1/8-inch slices)
How to Make
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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.
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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.
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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.
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Step 4: Arrange pears on top, overlapping slightly.
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Step 5: Bake until the edges are golden and the fruit is tender, about 18 minutes, rotating sheet halfway through.
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Step 6: Let tart cool slightly on sheet on a wire rack. Serve warm or at room temperature.
Tips & Variations
- Parchment paper
We hope you enjoy this recipe!
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