Prep time: 
Cook time: 
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Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Bake the almond pear tart for 18 minutes (edges will be golden when done). Serve warm or at room temperature.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/01/rustic-almond-pear-tart/