Christmas Almond-Pear Tart with Killinchy Gold Pure Vanilla Ice Cream

Recipe submitted by Killinchy Gold Facebook promotion winner Angelica Kappos


  • 3/4 cup sliced blanched almonds
  • 1/4 cup sugar plus more for sprinkling
  • 1 tablespoon self-raising flour
  • 1/4 teaspoon fine salt
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Sprinkle of ground nutmeg
  • 6 sheets frozen filo dough, thawed
  • 1/2 stick butter, melted
  • 2 ripe pears, cut into 1/8-inch slices


  • Preheat oven to 180 degrees
  • In a food processor, mix almonds, sugar, flour, and salt until finely ground
  • Add egg, vanilla, and nutmeg and process until combined
  • Lay 1 sheet filo on a baking sheet, lightly brush with butter, and sprinkle with about 1/2 teaspoon sugar
  • Stack remaining 5 sheets filo on top, brushing each with butter and sprinkling with sugar
  • Trim stack to fit baking dish
  • Spread almond mixture evenly on stack, leaving a 1-inch border
  • Arrange pears on top, overlapping slightly
  • Bake until edges are golden and fruit is tender, about 20 minutes, rotating sheet halfway through
  • Let tart cool slightly on sheet on a wire rack
  • Serve warm or at room temperature with Killinchy Gold ice cream for that extra wow factor (we recommend our Pure Vanilla ice cream or if you're feeling like extra decadence the Killinchy Gold Chocolate Fudge Brownie ice cream)