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.

Ann Taylor Pittman
Recipe by Cooking Light October 2011

Gallery

Nina Choi

Recipe Summary

hands-on:
40 mins
total:
1 hr 5 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.