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. For a different flavor profile, use skinned toasted hazelnuts in place of almonds, and apples instead of pears.
Ingredients
Directions
Cook's Notes
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.