Pear Tart Recipe - Cooking Index
Pear Tart Recipe - Cooking Index
| 3 | Frozen phyllo pastry sheets - thawed | |
| 1/4 cup | 23g / 0.8oz | Finely chopped blanched almonds |
| 1 cup | 198g / 7oz | Egg (large) |
| 1/4 cup | 49g / 1.7oz | Sugar - divided |
| 3 | Medium-size fresh pears | |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| 1/4 cup | 59ml | Apple jelly - melted |
| Butter-flavored cooking spray |
Coat a 10-inch pie plate with butter- flavored cooking spray. Place 1 phyllo sheet over pieplate, leaving edges overhanging; coat sheet with cooking spray. Place second phyllo sheet on top in opposite direction; coat with cooking spray. Top with third sheet; coat with cooking spray. Roll and fold edges under loosely to form a ruffled edge.
Stir together chopped almonds, egg, and 2 tablespoons sugar; spread over bottom of shell.
Peel and core pears. Cut in half vertically; cut each half into 1/8- to 1/4-inch slices, keeping slices in order as they are cut. Arrange slices over almond mixture in shape of 6 pear halves, letting slices fan out slightly.
Stir together remaining 2 tablespoons sugar and ground cinnamon; sprinkle over pears. Coat lightly with cooking spray. Shield edges of phyllo with aluminum foil.
Bake at 400F for 35 minutes. Brush tops of pears with apple jelly. Makes 6 servings.
Southern Living Website
Source:
Southern Living Magazine
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