Tuesday, December 01, 2009

TWD—My Pear Pistachio POM Phyllo Tart (The 4 P’s Tart)

I couldn’t do it.  I just couldn’t make Dorie’s Rosy Poached Pear and Pistachio Tart for TWD this week, which was chosen by Lauren of I'll Eat You. (You can get the recipe there.) BUT, I did make a more healthy version of the same idea so I could at least play like I was participating.  I hope it counts!  Sorry, Lauren, after all the festive food from Thanksgiving, some of it still lurking around here, I just couldn’t make something laden with pastry cream and sitting atop the delicious Sweet Tart Dough we all know and love.  Not to mention that since I don’t drink or even cook with wine/alcohol, I decided this recipe just wouldn’t happen here.

Have I said BUT yet?  Here’s the deal.  I made a tart.  Four inches of a tart with a phyllo dough crust, pears and pistachios, so really, I think it should count.  I really wanted a reason to use the little tart pan I got recently and it was perfect.  The only thing that isn’t so perfect—my broken camera.  Really—driving me nuts!  I would never claim to take wonderful pictures, even with my broken camera.  I actually don’t know anything about photography and I know I even commit the cardinal food photography sin of using flash, but I do think somehow I was taking pretty okay pictures.  Well, now I’ve been “forced” to use this little digital camera we have and I just can’t seem to get a decent picture.  Sigh.  Anyway, here’s the tart in all its non-glory.

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For the record—it tasted quite good!  After baking it for only 10 minutes, I decided to call it good, but in hindsight, I do think it could have used another five minutes or so, the bottom was just a little soggy.  I also realized with the dough hanging down the sides as it was, that after it baked, it was just a little stuck to the tart pan.  Butter the tart pan next time, sides and all!  I wrote down a “recipe”, if you call it that.  I sautéed an Anjou pear in some clarified butter, then added a little sugar to sweeten it up and caramelize it.  I then added just a touch of POM juice (that was my “alcohol”) to the pan.  I layered the tart pan with six 5x5 inch buttered layers of phyllo dough, then put the slightly cooled pears in the tart, sprinkled on some pistachios and almonds and threw a few POM arils on top.  It was a fun experiment.  Tomorrow I want to make Spanakopita with the leftover phyllo dough because I have a huge tub of spinach.  I don’t really care for feta cheese, anyone ever heard of or made it with any other kind of cheese—ricotta? cream cheese?  I can even handle goat cheese, but just don’t care for feta.

My Pear Pistachio POM Phyllo Tart, by Katrina

6 sheets of 5x5 inch Phyllo dough

1 Anjou pear, peeled and cut into cubes

2 tablespoon clarified butter

1 tablespoon granulated sugar

1 tablespoon POM Wonderful pomegranate juice

small amount of pistachios and almonds, toasted and chopped

POM arils for sprinkling over top

Preheat oven to 375 degrees.  To clarify butter, melt in small saucepan and skim off the foam with a spoon.  Let cool.  Spoon 1 tablespoon of butter into medium sized skillet.  Once that is hot, sauté the pears over pretty high heat, stirring frequently for about six minutes or until pears are golden brown.  Sprinkle the sugar over the pears and cook for just a minute until the pears are glazed.  Add the POM juice and stir pears.  Remove from heat and cool to room temperature.

Carefully brush one sheet of phyllo with butter, add the next sheet and brush it lightly with butter and continue with the remaining sheets, layering them on top of each other.  Lay the phyllo sheets in the tart pan, trimming edges to however you want them.  Place the pears in the tart, sprinkle with nuts and arils (you could sprinkle the arils on after the tart bakes).  Bake for 10-15 minutes.  Cool on wire rack.  Could serve with a little whipped cream or vanilla ice cream.

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Can’t wait to check out some of the other TWD tarts out there this week.  Anyone else freaking out that it’s December?  Anyone else thinking what I’m thinking?  That’s right---cookies!   ;)

28 comments:

Amanda said...

At least you attempted it, and look at how wonderful it turned out! It looks fabulous! I had to pass this week, posted Nutella Peanut Butter Cookies instead that I made a few weeks ago. The holiday put me way behind, just never had time! ;-/

Romaine said...

Love your creativity!

Romaine said...

One more thing I forgot. I knocked my camera over this weekend and it broke so I feel your pain.

vibi said...

Phyllo sounds like a great alternative to the eternal crust... nice thinking, Katrina!

basicallybaked said...

Your tart looks very nice and I really understand about needing healthier fare after Thanksgiving.
I'd try the goat cheese with the spanokopita. I've never made them, but I love them and can't wait to hear how yours turn out. BTW, I'm not a feta fan either.

Clivia said...

I think these photos turned out really great. Your pie looks delicious. And it definitely counts.

Flourchild said...

Don't feel bad I could not do it either. I had major burn out from cooking TG dinner, I wasn't about ot attemp this...your tart is fine! Im glad you liked it!

Pamela said...

Ha! You are so right, Katrina! Cookies it is! I'm actually thinking of only doing the TWD cookie recipes for the month since we are going to be going cookie crazy here. Nothing wrong with cookies, my friend! :o)

jillbert said...

It looks cute!

How about a mix of ricotta and goat cheese for your spanikopita? I like goat cheese, but too much just gets too goaty for me :)

Karen said...

I think this must count! :) Good improvising. I think the 1st photo is lovely!

Gourmified said...

It definitely looks delicious! I just couldn't bring myself to bake this one, so it's good to hear you enjoyed it.

Susan said...

Your tart looks delicious, even if it isn't the recipe from the book! At least you made a tart. I made a pie instead.

Lauryn said...

Don't be silly! OF COURSE it counts!!! And not only does it count, it looks amazing; as do you photos!! YUM!! great job!

Mimi said...

You get an A+ for creativity. Making a recipe work for you always counts. That's how good cooks are born. Besides I not to sure that you ever make a recipe totally as written.
Mimi

spike. said...

nice rendition! I think using goat cheese sounds like a good way to go.

Megan said...

I love spanikopita - use ricotta or even cottage cheese.

Anyways, I do admire your ability to think outside the box with the tart - I just skipped it entirely, because no one would eat it but me!

So, do you have all your Christmas baking ideas ready? Because today is December 2!!!!!

Leslie said...

I love your spin on this recipe (I bought pears in a jar at Trader Joe's, but it still didn't happen for me).

I hope this isn't too late but how about Rondele instead of the feta? Feta makes me gag so I'm used to working around it.

Isabelle said...

Looks delicious! I love your creativity!

Kerstin said...

What a pretty tart! The POM sounds perfect with the pears!

Emily said...

The tart looks gorgeous!! Good job, girl!

Maybe this is the perfect excuse for a dslr? Hmm?

Judy said...

Katrina, you must be doing something right because your photos look great to me. I would definitely try goat cheese as a sub because it's a little tangy.

bakingwiththeboys said...

You are doing better than me...I skipped it completely. I just couldn't face a tart after Thanksgiving and we all know pistachios weren't tempting me at all...

Valerie said...

Hope you get a new camera soon. I needed one for the longest time and finally have one, but don't know how to use it well yet. :) But I think your pics of this tart look great- so pretty with all that color.

TeaLady said...

looks just right to me.

Teanna said...

Ummm.. broken camera? As soon as your page loaded, I gasped because your picture is so nice! And I think you did a great job on your tart - even with the major adjustments! I just made this today (I'm a slacker) and it was great - but I'd lvoe your four p's tart!

Clumbsy Cookie said...

Ahahahah! Of course it should count Katrina! Love the name, 4 p's tart, lol! Your pictures are just fine, I also only use a light digital camera...

CookiePie said...

What a great idea!!!

Kayte said...

Oh, I love the idea of going this route, and it is so pretty! What a great idea!