Quick Pear Tart With Almond Butter Crust And Caramel Sauce - fresh almond butter

Method

• 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.
• 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.
• Repeat phyllo sheets and almond butter 2 more times. Lay out 2 more sheets of phyllo dough.
• 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.
• 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.
• Place pear mixture into the center of the dough in the most artistic way possible and squeeze the juice of the lemon on top.
• Place on a greased cookie surface and bake at 350 degrees for about 20 minutes.
• 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.
• Spoon caramel sauce over the top of hot tart and serve.