pat's Recipe

Pear and Apple Phyllo Crisp

Category: Pies

1/2 cup pecans, toasted and finely chopped
1/3 cup plain fresh breadcrumbs
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon ground cinnamon, plus more for
dusting
6 sheets frozen phyllo dough (11 1/2x15
inches each), thawed
1 stick unsalted butter, melted
3 small firm pears, such as Forelle or Seckel
2 Granny Smith apples, peeled

Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo a.. over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
Slice pears and apples whole, 1/8-inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo
is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.

makes one 11 1/2x15-inch tart. serves 8