Pear and Apple Tart

I've made this recipe twice now.  Its a Martha Stewart recipe, and to be honest, I didn't follow it to the letter.  I have no idea how she could have used all the fruit that the recipe called for.  So I used what fit.  Its such a simple recipe and so good that I think pecans and phillo dough are going to be things that I keep on hand so I can make it whenever I want. 

Here's the first time I made it...you layer the dough 4 or 5 times with an entire stick of butter (yowza) and spices and pecans.  And breadcrumbs, actually.  Maybe that's just to hold everything together.  It was SO good. 

I made it again yesterday on request from Uncle A.  I thought about how much butter a whole stick is for not that much resulting food, so I decided to make it with the fat free butter spray to see how it would turn out. I think it was just as good.  I mean, obviously butter adds something, right?  And on special occasions, I would go butter all the way...but on a random Saturday night?  Butter spray worked just fine.  In fact, I wonder if Uncle A even noticed.  Here's the pics...even looks the same.

I highly recommend.  Two thumbs up.  And I am certain I could get recommendations if you wanted them.  PS.  Its also really good the next day for breakfast.  Ask me how I know. :)