Traditional fruit tarts get a twist using phyllo dough and pears. Just 15 minutes in the oven yields these delicious treats, excellent at any time of year when fresh fruit is available. Gently spiced with cinnamon and nutmeg, and lightly sweetened with honey.
- 4 large ripe pears
- 1/4 cup honey or agave syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 package (8 oz) phyllo dough, thawed
- 1/2 cup vegan margarine, melted (I used Earth Balance)
- Preheat oven to 425°F.
- Core and slice the pears. Don’t cut them too thin, or they will soften too much during baking. Place in a large bowl and gently toss with the honey, cinnamon, and nutmeg. Set aside.
- Lay the stack of phyllo sheets on a large cutting board. Cut into 12 squares with a sharp knife.
- Arrange 6 squares (keeping the full stack intact) in two rows on a baking sheet. Split one square approximately in half, and set the top half aside. Generously brush melted margarine over the top of the half stack of phyllo sheets with a pastry brush. Place the other half of the sheets back on top, and brush again with margarine. Repeat for all 6 squares.
- Arrange 4-5 slices of pear on top of each of the prepared phyllo squares. Bake for 15 minutes, until the edges are golden brown and crispy and the pears are soft.
- While the first batch bakes, prepare the second batch on a separate sheet pan – or do them all at the same time if your oven is big enough to accommodate two baking sheets!
- Remove from the oven and enjoy warm, preferably on the day that they are made. Re-warm in the microwave for 15-20 seconds to enjoy the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pastry
- Method: Baking
- Cuisine: Dessert
Keywords: fruit tart, pear, dairy-free desserts, phyllo dough