I come from a big dessert family. The need for a super quick, delicious dessert after work is almost a necessity. So using something as simple as phyllo dough for the crust of a tart is the direction I naturally gravitate towards. It's tender, airy, and with the addition of the almond butter, rich and sweet at the same time. The caramel sauce brings the tart together, and using my stash of leftover holiday caramels (I used my last few testing this recipe!), its quick and easy to make while the tart is in the oven. —NEIGHBOR
sheets of phyllo dough
fresh almond butter
Bartlett pear (or Bosc, if you're so inclined)
leftover holiday caramels (or pick up a few chewy caramels at the store)
In This Recipe
Lay out 2 sheets of phyllo dough, about 6x9 inches. Smaller if you want an individual serving, larger if you want to create an artistic masterpiece with your pears later on.
Warm almond butter slightly so it's easy to work with, and spread lightly onto dough. I did mine fairly thin, but you could definitely lay it on if you're really wanting the almond to come through.
Repeat phyllo sheets and almond butter 2 more times. Lay out 2 more sheets of phyllo dough.
Score the dough about a half inch around the outside to make a frame. Spread a bit of the melted butter on the dough, especially around the scored edges.
Core the pears (no need to peel!) and slice to about 1/8th of a inch, and combine with the rest of the melted butter, sugar, cinnamon and flour and stir until the pear slices are nice and covered.
Place pear mixture into the center of the dough in the most artistic way possible and squeeze the juice of the lemon on top.
Place on a greased cookie surface and bake at 350 degrees for about 20 minutes.
While the tart is cooking, warm caramels in a small pot with a small splash of milk. A little milk goes a long way, so don't start by adding too much.
Spoon caramel sauce over the top of hot tart and serve.