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Almond-Pear Tart

Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit topping.

  • prep: 30 mins
    total time: 50 mins
  • servings: 12
Photography: Johnny Miller




  • 3/4 cup sliced blanched almonds
  • 1/4 cup sugar plus more for sprinkling
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon fine salt
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 6 sheets frozen phyllo dough, thawed
  • 1/2 stick butter, melted
  • 2 firm-ripe Bartlett pears, cut into 1/8-inch slices

Cook's Note

Be gentle when spreading the almond mixture, as phyllo tears easily. Dollop mixture on phyllo and use an offset spatula or a spoon -- instead of a knife -- to avoid trouble.


  1. Step 1

    Preheat oven to 400 degrees. In a food processor, pulse almonds, sugar, flour, and salt until finely ground. Add egg, vanilla, and nutmeg and process until combined.

  2. Step 2

    Lay 1 sheet phyllo on a parchment-lined rimmed baking sheet, lightly brush with butter, and sprinkle with about 1/2 teaspoon sugar. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets phyllo on top, brushing each with butter and sprinkling with sugar (omit sugar on last layer). Trim stack into an 11-by-15-inch rectangle. Spread almond mixture evenly on stack, leaving a 1-inch border. Arrange pears on top, overlapping slightly.

  3. Step 3

    Bake until edges are golden and fruit is tender, about 18 minutes, rotating sheet halfway through. Let tart cool slightly on sheet on a wire rack. Serve warm or at room temperature.

Everyday Food, December 2012