Autumn Dessert: Pear and Almond Tart Recipe

Looking for a delicious and mouthwatering Autumn Dessert? Well, you don’t have to look any further, cause here is a dessert that has it all. It’s a wonderful Pear and Almond Tart that you can prepare for any festive dinner or to close a special Sunday meal.

Autumn Dessert: Pear and Almond Tart

Pear and Almond Tart

Image via: doriannn.blogspot.fr

Ingredients

¾ cup almonds, blanched and sliced

¼ cup sugar

1 tbsp flour

pinch of salt

1 egg

½ tsp vanilla extract

small pinch of nutmeg, grounded

6 sheets phyllo dough (if using frozen, let it thaw before using)

½ stick melted butter

some sugar for sprinkling

3 pears or apples, ripe but not soft

Try making individual pear tarts

Image via: Myrecipes

Directions

1. Using a strong blender or a food processor, blend the almonds, flour, sugar and salt well. Next add the nutmeg, vanilla extract and the egg and combine.

2. Preheat your oven to about 400 degrees.

3. Line a baking sheet with parchment paper. Take one phyllo sheet and cover the other phyllo sheets so they don’t dry out. In general, when working with phyllo dough, you will want to work quickly. Lay it on the baking sheet. Use a soft brush to apply a good amount of butter. The more butter you use, the more crunchy the phyllo will be. Sprinkle a little sugar over the butter. Continue in the same way stacking all phyllo sheets. Don’t forget to apply butter and sugar on each one of them, but leave the last phyllo sheet without sugar.

4. You can trim the tart for a better final look. Apply the pear-almond mixture on the tart, but leave a small border clear.

5. Cut the pears into slices and arrange them on the tart for a stunning look.

6. After about 10 minutes, rotate the baking sheet. Bake the tart for about 5-10 minutes more or until the edge of the tart is golden and the pears are getting tender. Let the tart cool on a wire rack.

This Autumn Dessert: Pear and Almond Tart will be the highlight of any dinner or tea, especially if served warm accompanied by a hint of cream or a dollop of crème fraiche. And of course a little ball of vanilla ice cream on the side couldn’t hurt either.

For more autumn desserts on Stagetecture, click here.