CRANBERRY AND PEAR PHYLLO TART |
Serves 8
9 sheets phyllo
1/2 cup
melted butter
1/3 cup sugar
Filling:
3 cups cranberries
4
pears, peeled, cored and diced
1 cup golden raisins
1 cup sugar
1/2
cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind
For garnish:
mint leaves, phyllo flowers and frosted cranberries
Filling:
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. Layer 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 platter.
Garnish: top with phyllo flowers.
Scatter frosted cranberries on top and around side.
Top with orange rind,
and mint. 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 teaspoons sugar. Repeat with remaining circles. Bake in 400
degree oven until golden.
Frosted Cranberries:
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.