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Frangipane Pear Tarts

Photo: Nina Choi
Hands-on time 40 mins
Total time 1 hr, 5 mins
Yield Serves 6 (serving size: 1 tart)
Sheets of crisp, paper-thin phyllo dough encase a filling of toasted ground almonds, with red-skinned pears as the crowning touch. We call for Anjou, but you can also use Bartlett, Bosc, or Concorde pears.

Ingredients

  • 2/3 cup blanched whole almonds, toasted
  • 1/2 cup sugar
  • 2 tablespoons butter, divided
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 large egg
  • 12 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • Cooking spray
  • 2 red Anjou pears, cored and thinly sliced
  • 2 tablespoons apple jelly

Nutrition Information

  • calories 314
  • fat 14 g
  • satfat 3.6 g
  • monofat 7.1 g
  • polyfat 2.4 g
  • protein 6.2 g
  • carbohydrate 43.6 g
  • fiber 3.9 g
  • cholesterol 45.4 mg
  • iron 1.5 mg
  • sodium 185 mg
  • calcium 48 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place almonds and sugar in a food processor; process until very finely ground. Add 1 1/2 teaspoons butter, vanilla, salt, and egg; process to form a sticky paste.

  3. Place remaining 1 1/2 tablespoons butter in a small microwave-safe bowl; microwave at HIGH 20 seconds or until butter melts. Arrange 1 phyllo sheet on a cutting board or other work surface (cover remaining phyllo to keep from drying); brush lightly with butter. Top with another phyllo sheet; brush lightly with butter. Fold phyllo stack in half lengthwise to form a 9 x 7-inch stack. Loosely fold edges of phyllo up toward the center to create a 4 1/2-inch rimmed tart shell. Place on a baking sheet lined with parchment paper; coat phyllo shell with cooking spray. Repeat procedure with the remaining phyllo sheets, butter, and cooking spray to form 6 shells.

  4. Spread about 2 tablespoons almond mixture over each tart shell; top each with about 6 slightly overlapping pear slices. Bake at 375° for 23 minutes or until phyllo is browned and crisp.

  5. Place jelly in a small microwave-safe bowl; microwave at HIGH for 20 seconds or until jelly melts. Brush jelly evenly over tarts.

  6. Wine Note: The rich, pear-and-honey flavors of Pacific Rim Vin de Glacière Riesling (Washington, $1 4/375-milliliter) deliver the right amount of sweetness (so that you actually taste the wine) without steamrolling the tarts. Be sure the wine is well chilled to bring out its palate-cleansing crispness. --Scott Jones