Think marriage between Lebanese baklava and French frangipane, then add some fall pears and you have perfect individual flaky almond pear tarts. After the first tartlet, I thought YUM. After the 2nd, I thought these really are delicious. After the 3rd, I thought, I should have stopped at two. So I suggest serving size one tartlet after a filling meal or two tartlets after a light meal like cauliflower soup with feathery light scones.
I would prefer to serve the tartlets with vanilla ice cream, but the kids chose the version with chocolate.
Special equipment: muffin pan and food processor
- 2 oz / 55 gr almonds
- 4 tsps flour
- 2 oz / 55 gr room temp butter + 1 oz / 28 gr melted butter
- 1 egg
- 1/4 cup sugar
- 1/2 pack phyllo dough
- 2 pears
- In a food processor, finely pulse the almonds with the flour. Set aside.
- Add the butter at room temperature with sugar and pulse until combined.
- Add the egg and pulse again.
- Put the almond flour mixture back in the food processor and combine briefly until the almond cream is smooth. Set aside.
- See tips on how to work with phyllo dough here.
- Preheat the oven to 350F/175C.
- Cut the phyllo dough into squares about 3.5 “/ 10 cm. Brush 3 squares each with melted butter. Layer them together and gently push them into the well-buttered muffin pan. Repeat 8-10 times.
- Add a dollop of almond cream to each tartlet.
- Peel and slice the pears, then add 2-3 slices on top of each tartlet.
- Bake for about 35 minutes or until the tarts are deep golden in color.