Spiced Pear and Pomegranate Tart
3
Points®
Total time: 1 hr 5 min • Prep: 30 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Chinese five spice powder, with its hints of star anise, adds warmth and great flavour to this lovely pear tart.
Ingredients
Sugar
4 tsp(s), (20 ml) divided
Table salt
2 pinch(es), divided
Cornstarch
2 tsp(s), (10 ml)
Five-spice powder
¼ tsp(s), plus 0.5 ml (1/8 tsp)five-spice power
Fresh lemon juice
2 tsp(s), (10 ml)
Vanilla extract
1 tsp(s), (5 ml)
Pear
2 pound(s), (900 g) firm-ripe, Anjou (about 4)
Fillo dough
8 sheet(s), thawed ((32.5 x 45-cm [13 x 18-in])each)
Butter flavour cooking spray
8 spray(s)
Apricot preserves
1 tbsp(s), (15 ml)
Pomegranate seeds
¼ cup(s), (60 ml)
Instructions
1
kitchen towel. Place 1 sheet of phyllo on prepared pan; lightly coat with cooking spray and sprinkle with 1 ml (1/4 tsp)reserved sugar mixture. Top with a second phyllo sheet; repeat steps until you’ve made 8 layers.
2
Spoon pears onto phyllo, leaving a 2.5 cm (1 inch) border and leaving behind some of the juices (to prevent tart from being overly wet). Turn phyllo edges up, sealing corners with a few drops of water. Transfer pan to oven; bake 10 minutes. Reduce heat to 190°C (375°F); continue baking until pears are tender and phyllo is golden and crisp, 15 minutes more.
3
Brush softened preserves over pears; sprinkle tart with pomegranate seeds. Cool at least 10 minutes before cutting into 8 slices and serving.
4
Serving size: 1/8th of tart
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