Pear Tart
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- Zest of ½ orange
- Zest of ½ lemon
- 6tablespoons sugar
- ¼teaspoon ground cloves
- 1tablespoon orange juice
- 1½teaspoons lemon juice
- 4firm, ripe Bosc pears (about 2 pounds), peeled, quartered, cored and cut into 1-inch wedges
- 6sheets phyllo dough, defrosted
- 4tablespoons unsalted butter, melted
- ¾cup chopped walnuts
Preparation
- Step 1
Place a rack in center of oven, and heat to 375 degrees. Place orange and lemon zest in bowl of a food processor, and pulse with sugar and cloves until powdery. With the machine running, pour the orange and lemon juice through the feed tube. Process until fairly liquid. Scrape mixture into a medium mixing bowl. Add pears, and gently toss to coat.
- Step 2
Place one sheet of phyllo dough lengthwise on a cookie sheet. Brush it with melted butter. Top it with a second sheet, and brush with butter. Place a third sheet of phyllo crosswise to cover half of the previous layers. Leave some of the dough hanging over each side. Brush with butter. Repeat with another sheet of phyllo, this time covering the other half of the layers. Place another sheet lengthwise, and brush it with butter. Place the last sheet on top, but do not brush it with butter.
- Step 3
Sprinkle walnuts in the center of the dough, forming a round 8 inches in diameter. Spoon pears over nuts. Loosely fold the phyllo up and over the pears; there will be a space in the center where the pears show through. Parts of the dough should stick up like a pocket handkerchief.
- Step 4
Bake for about 25 minutes, or until the phyllo is golden and the pears are tender. Carefully slide tart off pan onto a serving plate, using a spatula, if necessary.
Private Notes
Cooking Notes
This was outstanding! We made to as a dessert for Easter Brunch and it was a huge hit. I am not a huge dessert maker, but I will definitely make this again-total crowd pleaser.
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