This delicious Pear & Apple Tart has a fun, Greek twist to it. I use Kataifi, shredded filo, instead of a classic butter crust. I promise, you’ll absolutely love it when you try it. In fact, you may never go back to the crust version again!
Before you begin cooking this tart, I recommend you get all your ingredients prepared. Prepare your fruit, coat the Kataifi in butter, and have the oven preheating. When you make the caramel, you can’t step away from it at all. It can go from smooth caramel to burned caramel really quickly and you want to make sure you get it just right. Then, you’ll need to turn off the heat and add the fruit quickly, so keep it close by and ready to go.
Once the fruit and caramel are prepared, add the kataifi on top and place it in the oven. Watch the kataifi closely so it doesn’t burn, but you want it to be light and toasted brown. Once it is done baking, remove it from the oven to cool
I recommend flipping it out onto a plate by placing the plate on top of the pan and then turning the whole thing over as one unit. It requires precision so the tart comes out whole, so take your time getting everything in position before you turn it over. After that, let it cool until its ready to eat.
I like to serve this with whipped cream or a scoop of vanilla ice cream. I’ve also treated myself to a slice for breakfast and had a dollop of Greek yogurt on the side. Yum! No matter how you serve it I really hope that you love it as much as we do. It’s great for a party or just a casual gathering at home. Enjoy!
Pear and Apple Kataifi Tart
This is such a delicious tart to make when friends swing by. I make it a lot in the fall when we do a lot of apple picking!
Ingredients:
1/2 package kataifi dough (shredded phyllo)
2 ripe pears, peeled, cored, and sliced
2 apples, peeled, cored, and sliced
1/2 cup melted butter for kataifi
4 tbsp butter ( for caramel sauce)
½ cup of granulated sugar
Instructions:
Preheat the oven to 350 degrees F.
Peel, core and slice the apples and pears with a mandolin.
Melt butter in the microwave for the kataifi and set aside.
In a large, ovenproof sauce pan add the sugar and cook it over medium heat until it begins to melt. Whisk the sugar for about 5 minutes, making sure it doesn’t burn, while it melts into caramel. At the 5-minute mark, add the 4 tablespoons of butter and cook swirl it all together to make the caramel sauce.
Turn off the heat and add the slices of pears and apples onto the caramel sauce in the sauce pan – cover the whole pan with apples and pears.
In a separate bowl, pour the melted butter over the kataifi and toss so the kataifi is completely coated with butter.
Place the kataifi evenly over the pears and apples, and place the pan in the preheated oven. Bake for 45 minutes, or until the kataifi is golden and toasted.
Remove it from the oven and allow it to cool, then carefully flip the pan over onto a plate and enjoy.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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