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Almond-Pear Tart

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Recipe photo courtesy of Johnny Miller

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.

Source: Everyday Food, December 2012
Total Time Prep Servings

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.

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