Spiced Pear and Pomegranate Tart
4 tsp, divided
1 pinch, divided
fresh lemon juice
2 pound(s), firm-ripe, Anjou (about 4)
8 sheet(s), thawed (13- X 18-in each)
1 Tbsp, mixed with ½ tsp water to soften preserves
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper (a half sheet pan is great if you have one).
- Combine 2 tsp sugar and a pinch salt in a small bowl; set aside.
- Combine remaining 2 tsp sugar, cornstarch, five spice powder and remaining pinch salt in a separate small bowl; set aside.
- Combine lemon juice and vanilla extract in a medium bowl. Peel and core pears; thinly slice. Add pears to lemon juice mixture; toss gently. Sprinkle with spiced sugar mixture; toss again.
- Unroll phyllo onto a clean work surface; keep covered with a sheet of wax paper topped with a damp kitchen towel. Place 1 sheet of phyllo on prepared pan; lightly coat with cooking spray and sprinkle with 1/4 tsp reserved sugar mixture. Top with a second phyllo sheet; repeat steps until you’ve made 8 layers.
- Spoon pears onto phyllo, leaving a 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 375°F; continue baking until pears are tender and phyllo is golden and crisp, 15 minutes more.
- Brush softened preserves over pears; sprinkle tart with pomegranate seeds. Cool at least 10 minutes before cutting into 8 slices and serving.
- Serving size: 1/8th of tart