Makes: One 9-inch tart
Time: 1 hour
This is a wonderful and unusual way to showcase fruit: layers of flaky phyllo with a caramelized, lightly boozy filling, a refreshing update to more traditional tarts. The crisp, torn crust makes you want to dive in.
1. Heat the oven to 400°F and butter a 9-inch springform pan. Keep the phyllo stacked and covered with a damp towel while you make the filling.
2. Peel, core, and chop the pears. Melt 4 tablespoons of the butter in a medium saucepan over medium heat, then add the pears, ½ cup of the granulated sugar, and the salt. Sauté, stirring occasionally, until the pears start to soften, then carefully add the brandy, turn the heat to high, and use a long match or lighter to ignite by placing the flame inside the outer edge of the pan. Once the flame subsides, return the heat to medium and continue to cook until the liquid has reduced to a syrup.
3. Melt the remaining 4 tablespoons butter. Drape one piece of phyllo across the springform pan and gently press it into the corners and up the sides, letting the ends hang over the sides. Brush a thin layer of butter over the sheet of phyllo, painting the phyllo up the sides and into the corners of the pan so it sticks, then sprinkle it all over with 2 teaspoons granulated sugar. Rotate the pan about 90 degrees and drape the next piece of phyllo over the first, bisecting it perpendicularly. Dust with granulated sugar and continue with all but one sheet of the phyllo, saving one for the end.
4. Let the pear mixture cool slightly, add the spices if you're using them, then spread the mixture in the pan. Fold the overhanging pieces of phyllo over the filling; tear some pieces, using the remaining piece of phyllo if needed, and sprinkle them to make a craggy, rustic top crust that completely covers the filling. Drizzle any remaining butter over the phyllo and bake until the crust is crisp, 25 to 30 minutes. Let cool completely before removing the side of the springform pan. Serve within a day, dusted with confectioners’ sugar.
APPLE-BOURBON CROUSTADE Use apples instead of pears and bourbon instead of brandy; add 1 teaspoon vanilla extract to the filling once it’s finished cooking.