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.
Everyday Food, December 2012
- Prep Time 30 minutes
- Total Time 50 minutes
- Yield Serves 12
- 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
- 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.
- 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.
- 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.
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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.