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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 156 g, Fat 9 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g
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MD Rasel Ali
r-md28@gmail.comNot my favorite.
prem adhikari
prem.a@hotmail.comNeeds a bit of tweaking.
SOGHTZ
soghtz@yahoo.comOverall, a good recipe.
pesh kui
peshk@yahoo.comFilling was a bit too sweet.
Mawanda Nyansio
nyansio_mawanda30@yahoo.comCrust was a bit dry.
Christopher Ceja
christopher.ceja20@yahoo.comEasy and impressive.
Destiny Enok
denok@yahoo.comWill definitely make again.
Daniel Onyebuchi
d-o@hotmail.comA new favorite!
Matthew Heaney
matthew@gmail.comPerfect for a special occasion.
Jeremy Whitmire
whitmire_jeremy@aol.comDelicious!
Sohug Sohug
sohug-s@hotmail.comThis tart was easy to make and turned out beautifully. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Kaycee Osiecki-Wasielewski
o_kaycee@hotmail.comThe crust was a bit dry and crumbly, but the filling was delicious. I would recommend using a different crust recipe next time.
Martin Gregory
g.m24@yahoo.comThis tart was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling next time.
Hassam Jatt
h76@hotmail.comI'm not a huge fan of pears, but I really enjoyed this tart. The almond filling was creamy and flavorful, and the crust was flaky and buttery.
Shar Khan
khan-shar@yahoo.comThis tart was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious tart that everyone loved.
Akoth Okech
aokech16@hotmail.comI made this tart for a dinner party and it was a huge success! Everyone loved it. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Md Robuil Khan
khan.m@hotmail.co.ukThis tart was easy to make and absolutely delicious. The pears were perfectly cooked and the almond filling was creamy and flavorful. The crust was also very good.
Nayeem Ahmed
nayeem18@hotmail.comI've made this tart several times now and it's always a hit! The flavors are so well-balanced and the crust is to die for. I love that it's not too sweet, so it's perfect for any occasion.
Don Karts
don.karts@hotmail.frThis almond pear tart was a delight! The combination of the sweet pears and the nutty almond filling was perfect. The crust was flaky and buttery, and the tart was just the right amount of sweetness. I will definitely be making this again.