>> Wednesday, September 15, 2010
I don't know anything about making traditional tarts, but I'm happy to share with you my version of a tart on the quick and cheap! Something this fun to make and eat is my snail's pace way of letting autumn come into my world- enjoy!
8 sheets phyllo dough
3-4 pears (I chose d'anjou because they had beautiful color and were on sale this week!)
3 TBSP unsalted butter (separate 2 tbsp for the glaze)
3 tsp granulated sugar
2 TBSP apricot preserves
1/2 tsp pure vanilla extract
1/4 tsp pumpkin pie spice
In a shallow pie or tart pan, layer phyllo 2 sheets at a time, painting with 1 TBSP of melted butter and sprinkling with sugar until you achieve 4 layers. Trim off any excess dough that hangs over the edges.
Place into a preheated 350 degree oven for 8 minutes.
While the shell is baking, core the pears and slice them thinly. You can either leave the skins on or remove them. I opted to keep them on for time efficiency. Plus they're pretty!
Once you've finished slicing your pears, set a small saucepan on low heat and combine apricot preserves, 2 remaining TBSP of butter, vanilla and pumpkin pie spice. Stir until smooth.
Remove the tart shell from the oven and lay the pear slices in a spiral towards the center.
Spread the apricot glaze over the top of the pears and bake for 20-25 minutes until the pears soften and the glaze is slightly bubbly.
Serve warm with a dollop of whipped cream or vanilla ice cream if desired!