- 1/3 cup hazelnuts
- Vegetable oil cooking spray
- 6 sheets of phyllo dough, plus extra in case of tearing
- 1/4 cup maple syrup
- 2 ripe Anjou or Bartlett pears
- Preheat the oven to 350°. In a small pie plate, toast the hazelnuts for about 7 minutes, or until fragrant. Transfer to a kitchen towel and rub off the skins; let the nuts cool completely. In a mini-processor, pulse the nuts until finely ground.
- Coat 2 large nonstick baking sheets with cooking spray. Cut the phyllo sheets into 7-inch squares; you should have 12 squares. Lay a phyllo square on a work surface, brush lightly with maple syrup and sprinkle with a scant 1/2 teaspoon of the hazelnuts. Repeat to make 2 more layers and set the 3-layer square on a baking sheet. Repeat to make 3 more 3-layer phyllo-hazelnut squares.
- Peel, halve and core the pears. Cut each half into 6 lengthwise slices. Set a pear half on each phyllo square, fanning out the slices. Drizzle the pears with the remaining maple syrup and sprinkle with the remaining hazelnuts.
- Bake the tarts on the upper and middle racks of the oven for about 35 minutes, or until golden and crisp and the pears are caramelized; switch the pans halfway through cooking. Serve warm.
One Serving Calories 201 kcal, Total Fat 3.5 gm, Saturated Fat .4 gm.