One of Baby T’s* favorite fruits is pears so we always have a bunch of them in our fruit bowl in varying stages of ripeness. When I came across this recipe for an almond pear tart, I knew I had to try it. It made the perfect winter afternoon treat to go with a cup of tea. The layers of buttery phyllo in the tart accentuate the warm notes of nutmeg and pear. This tart would also make a pretty side dish to serve at a ladies’ get-together.
*When should I officially stop calling Baby T a baby now that he is well over two-years-old. I think maybe his high school graduation?
- ¾ cup raw almonds
- ¼ cup sugar plus more for sprinkling
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1 large egg
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon ground nutmeg
- 6 sheets frozen phyllo dough, thawed
- ½ stick butter, melted
- 2 firm-ripe Bartlett pears, each pair sliced into ~15 slices
- Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper.. In an electric food processor, pulse almonds, sugar, flour, and salt until finely ground. Add egg, vanilla, and nutmeg to the almond mixture and continue to pulse until combined.
- Lay 1 sheet phyllo the parchment paper and lightly brush the phyllo with the melted butter. Sprinkle with about ½ teaspoon sugar. Repeat this process for the remaining 5 layers of phyllo (omit sugar on last layer). Carefully spread almond mixture evenly on stack, leaving a 1-inch border (if the phyllo rips slightly, don't worry- it's "rustic!") Arrange sliced pears on top. Fold over edges of phyllo to create a crust border.
- Bake the almond pear tart for 18 minutes (edges will be golden when done). Serve warm or at room temperature.
Source: Slightly adapted from Martha Stewart Everyday Food, December 2012