{"id":53930,"date":"2017-09-06T21:00:40","date_gmt":"2017-09-06T19:00:40","guid":{"rendered":"https:\/\/ellerepublic.de\/filoteig-tarte-mit-apfel-und-birne\/"},"modified":"2020-05-05T12:07:53","modified_gmt":"2020-05-05T10:07:53","slug":"easy-apple-pear-phyllo-tart","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/easy-apple-pear-phyllo-tart\/","title":{"rendered":"Easy Apple Pear Phyllo Tart"},"content":{"rendered":"

Simple, delicious AND perfect for those who don’t like super sweet desserts. That’s me! I love savory. And that’s what’s so great about this apple pear phyllo tart. It relies mainly on the natural flavors of the apples and pear. Though, I also use a little pure organic unrefined mascobado raw cane sugar<\/a> to add a touch of rich caramel sweetness.<\/p>\n

\"Einfache<\/a><\/p>\n

\"Einfache<\/a><\/p>\n

An apple pear phyllo tart is the perfect thing to celebrate the end of summer and kick-off autumn<\/h2>\n

Pears are in season now which makes it the perfect excuse to pick some up for a little baking. For this tart recipe I used a mix of pears (Bartlett, also called Williams Christ pears) and tart Granny Smith apples. Granny Smith are of course imported (I think mainly from South Africa), so if you want something from the mainland a better choice would be Greenstar apples which are mainly cultivated in Switzerland and Belgium (season starts in October), otherwise, choose a tart local variety. As for the pears, choose firm pears that are still green. Bartlett pears are like bananas are they ripen, they turn yellow and soften. Firm pears work best for this tart recipe.<\/p>\n

\"Easy<\/a><\/p>\n

Phyllo (Filo) pastry creates a very thin layered base<\/h2>\n

Phyllo or Filo (which means “leaf” in Greek) is a type of pastry dough that is made up of super thin, tissue paper-like sheets made from flour, water and a bit of oil. Unlike puff-pastry, phyllo doesn’t get all puffy when you bake it. You’ll likely recognise it for desserts like apple strudel. And it’s typically used to make “Sigara borek<\/a>” and “Baklava<\/a>“, but it also is great for making savory and sweet snacks or desserts like this.<\/p>\n

<\/div>
\n \n
\n
\"Easy<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Easy Apple Pear Phyllo Tart<\/h2>
<\/div>\n