Apple Pear Tart
|Bartlett pears||4 Medium, peeled, cored and thinly sliced|
|Tart apples||4 Large, peeled, cored and thinly sliced (Preferably Greening Or Pippin)|
|Lemon juice||1 Tablespoon|
|Honey||1⁄2 Cup (8 tbs), warmed|
|Chopped pecans/Walnuts||1⁄2 Cup (8 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
|Brandy/Cognac||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Tablespoon|
|Mixed spices||1 Tablespoon (1 1/2 Teaspoons Cinnamon, 1 Teaspoon Nutmeg And 1/2 Teaspoon Cloves Or To Taste)|
|Phyllo pastry sheets||1⁄2 Pound (12 Thin Sheets)|
|Unsalted butter||1 Cup (16 tbs), melted (2 Sticks)|
|Powdered sugar||1 Tablespoon|
Combine pears and apples in large bowl.
Sprinkle with lemon juice and toss to blend well.
Add honey, nuts, currants, brandy or Cognac, orange peel and mixed spices.
Cover mixture and let stand at room temperature at least 2 hours.
Taste and adjust flavorings.
Place rack in lowest position of oven and preheat to 400Â°F.
Generously butter 15-inch pizza pan or round baking sheet.
Stack phyllo pastry on work surface.
Remove top sheet (cover remainder with waxed paper and damp towel to prevent drying) and brush with melted butter.
Fold in half lengthwise.
Place one end in center of pizza pan, allowing other end to extend over side of pan.
Brush again with melted butter.
Repeat with remaining 11 sheets, fitting carefully into pan and turning each sheet slightly so that one end is stacked in center and outer ends fan out around pan.
Partially drain fruit mixture.
Spoon fruit into center of phyllo and sprinkle with 1 tablespoon brandy.
Fold overhanging pastry over filling, brushing top of each sheet with more melted butter before folding next sheet.
Dust top of pastry with powdered sugar and drizzle with melted butter.
Set pizza pan in shallow baking pan.
Bake 12 to 15 minutes.
Reduce heat to 350Â°F and continue baking, basting several times with butter from bottom of pan, until phyllo is golden brown, about 20 to 25 minutes.
Cool slightly and dust with powdered sugar.
Cut into wedges with scissors and serve.