Full Recipe
Author
Erin Jeanne McDowell | 2017-09-04
Description
It's not fair to call such a beautiful tart a "scrap" tart, but that's the name that applies. First conceived by writer and food stylist Erin Jeanne McDowell, this tart originally used up leftovers from several open bags of nuts. The phyllo crust is oh-so-crisp, and is a simpler option that's perfect when you're not up for a full-on pie crust.
