Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 2011

Gallery

Credit: Nina Choi

Recipe Summary

total:
1 hr 5 mins
hands-on:
40 mins
Yield:
Serves 6 (serving size: 1 tart)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

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

  • 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

Nutrition Facts

314 calories; fat 14g; saturated fat 3.6g; mono fat 7.1g; poly fat 2.4g; protein 6.2g; carbohydrates 43.6g; fiber 3.9g; cholesterol 45.4mg; iron 1.5mg; sodium 185mg; calcium 48mg.
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