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Easy apple and pear filo tart
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Crisp on the outside and juicy in the centre, this delicious tart is packed with texture and flavour. Can be served warm, or cold the next day.
75g fresh white breadcrumbs
50g Waitrose Roasted Chopped Hazelnuts
75g Billington’s Light Brown Muscovado Sugar
1 tsp ground cinnamon
3 sheets filo pastry (½ x 270g pack)
75g unsalted butter, melted
2 essential Waitrose pears, unpeeled
2 essential Waitrose apples, unpeeled
1 Preheat the oven to 200ºC, gas mark 6. Line a large baking sheet with baking parchment. Mix together the breadcrumbs, hazelnuts, sugar and cinnamon.
2 Cut the 3 sheets of filo into 6 even-sized squares. Brush 2 of the squares with butter and overlap on the baking sheet to make
a 25 x 35cm rectangle. Scatter over a third of the crumb mix. Butter 2 more squares, lay on top, sprinkle with a third of the crumbs then top with a final layer of buttered pastry.
3 Thinly slice and core the pears and apples and place in a large bowl. Pour over the remaining butter and sprinkle with the remaining crumb mixture, toss together using your hands then spread out on top of the filo rectangle.
4 Bake for 20 minutes until crisp and golden. Cut into rectangles and serve warm with a spoonful of mascarpone or drizzle of cream.
Try finishing off the cooked tart with a drizzle of maple syrup.
Any leftover filo pastry is suitable for freezing.
Typical values per serving:
This recipe was first published in September 2014.