Quick Pear Tart With Almond Butter Crust And Caramel Sauce

• Tart
• 10 sheets of phyllo dough
• fresh almond butter
• 1 Bartlett pear (or Bosc, if you're so inclined)
• 1 tablespoon sugar
• 1 tablespoon almond flour
• Dash cinnamon
• 1/2 lemon
• 2 tablespoons melted butter
• Caramel Sauce
• 4-5 leftover holiday caramels (or pick up a few chewy caramels at the store)
• 1 splash of milk

1. Lay out 2 sheets of phyllo dough, about 6x9 inches. Smaller if you want an individual serving, larger if you want to create an artistic masterpiece with your pears later on.
2. Warm almond butter slightly so it's easy to work with, and spread lightly onto dough. I did mine fairly thin, but you could definitely lay it on if you're really wanting the almond to come through.
3. Repeat phyllo sheets and almond butter 2 more times. Lay out 2 more sheets of phyllo dough.
4. Score the dough about a half inch around the outside to make a frame. Spread a bit of the melted butter on the dough, especially around the scored edges.
5. Core the pears (no need to peel!) and slice to about 1/8th of a inch, and combine with the rest of the melted butter, sugar, cinnamon and flour and stir until the pear slices are nice and covered.
6. Place pear mixture into the center of the dough in the most artistic way possible and squeeze the juice of the lemon on top.
7. Place on a greased cookie surface and bake at 350 degrees for about 20 minutes.
8. While the tart is cooking, warm caramels in a small pot with a small splash of milk. A little milk goes a long way, so don't start by adding too much.
9. Spoon caramel sauce over the top of hot tart and serve.

fresh almond butter, bartlett, sugar, almond flour, cinnamon, lemon, butter, caramel sauce, caramels, milk

Taken from food52.com/recipes/10356-quick-pear-tart-with-almond-butter-crust-and-caramel-sauce (may not work)