CRANBERRY AND PEAR PHYLLO
1/2 cup melted butter
1/3 cup sugar
3 cups cranberries
4 pears, peeled, cored and diced
1 cup golden
1 cup sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind
phyllo flowers and
Set aside 1/4 cup of the cranberries
for garnish. Combine cranberries, pears, raisins, sugar and orange juice. Bring
to boil; cook, covered, over medium heat, stirring occasionally, until pears
are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon
cold water; stir into fruit mixture. Cook for about 1 minute. or until
thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet
phyllo on work surface. Brush lightly with butter.
Place in lightly butter
10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle
with 2 teaspoons of the sugar. Brush second sheet with butter, place on first,
rotating a quarter turn.
Sprinkle with another 2 teaspoons sugar.
with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and
rotating so not aligned with layers below.
Spread filing over phyllo crust.
Fold pastry edges over top.
Layer remaining phyllo on top, rotating,
buttering and sprinkling with sugar.
Gently fold top pastry under bottom.
Using knife, cut vents in top of pastry.
Tart can be prepared up to
this point and refrigerated covered for up to 4 hours.
Bake in 400 degree
oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let
stand for 10 minutes in pan on rack.
Remove from pan; slide onto serving
Top with phyllo flowers. Scatter Frosted Cranberries
on top and around side.
Top with orange rind, and mint (if using) Serve
warm. For garnish: Phyllo flowers:
Arrange 2 stacks of phyllo pastry on
work surface. cut out six-4 inch circles; wet center of 1 circle with water;
top with second circle. Pinch centres together to make flower shapes. Spray
with non-stick cooking spray; place in small muffin cups.
Sprinkle with 1/2
Repeat with remaining circles.
Bake in 400 degree oven
In bowl, lightly beat 1 egg white
until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a
few at a time, in egg white; remove with slotted spoon.
Roll in sugar until
coated. Place on paper towel; let dry at room temperature for 1 hour.