Quick Pear Tart With Almond Butter Crust And Caramel Sauce

1. 1

   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.

2. 2

   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.

3. 3

   Repeat phyllo sheets and almond butter 2 more times. Lay out 2 more sheets of phyllo dough.

4. 4

   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.

5. 5

   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.

6. 6

   Place pear mixture into the center of the dough in the most artistic way possible and squeeze the juice of the lemon on top.

7. 7

   Place on a greased cookie surface and bake at 350 degrees for about 20 minutes.

8. 8

   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.

9. 9

   Spoon caramel sauce over the top of hot tart and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.