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PEAR TART WITH WINE-CHOCOLATE DRIZZLE

DF
A flakey tart filled with pears, drizzled with a red wine-chocolate sauce and wine-soaked almonds

Serves 4


For the Almonds:

1/4c red wine

1tbsp sugar

1/4c slivered almonds

For the Tart:

1 red pear

10 sheets phyllo dough, defrpsted

sugar

spray oil

2tbsp lemon juice

3tsp sugar

For the Sauce:

1/4c red wine

2tbsp dark chocolate, chopped (I used dairy-free)

1tbsp coconut oil

In a small sealable bowl, combine the almond ingredients. Cover and let set overnight, 12-14hrs. Drain in a fine-mesh sieve and discard liquid. Preheat oven 400 degrees and scatter the almonds on to a parchment lined baking sheet in a single layer. Toast for 10-15 minutes, tossing a few times, until toasted and browned. Set aside to cool.


Reduce oven heat to 375 degrees and line a large baking sheet with parchment paper. In a small bowl combine lemon juice and 3tsp of sugar, set aside. Halve, destem and core the pears, then thinly slice, about 1/4 inch thickness. 


To you make your tart, have glaze, pears, oil and sugar on hand. You must work quickly so the phyllo dough won't dry out. Spray the parchment lined baking sheet and lay on a sheet of phyllo dough, being sure to cover the remaining dough with a damp towel when you are not pulling from it. Spray phyllo dough with oil then sprinkle with a thin layer of sugar. Repeat until you had 10 layers and dough. Spray and sugar the topmost layer, then lay out the pear slices in a scalloped pattern, in two rows, leave about an inch border. Once the pears are laid out, fold the border over on top of the fruit. Glaze the fruit with the lemon juice and sugar mixture. Sprinkle the edges of the crust with a little bit more sugar then pop into the oven and bake 15-20 minutes until golden brown. Like cool on the pan.


While the tart is in the oven prepare the sauce. Microwave chocolate and coconut oil in a bowl in 30 second intervals until melted. Heat the wine in a small saucepan over medium-high heat until boiling, then add the wine into the chocolate stirring constantly until smooth. Drizzle the tart with chocolate sauce and top with toasted almonds. Cut and serve with whipped cream.

Freezability:

Don't do it.