Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Line a large baking sheet with baking parchment. Mix together the breadcrumbs, hazelnuts, sugar and cinnamon.
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.
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.
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 when made using specific products in recipe
Energy | 1,030kJ/ 246kcals |
|---|---|
Fat | 12.4g |
Saturated Fat | 5.4g |
Carbohydrates | 30.2g |
Sugars | 17.7g |
Fibre | 2.4g |
Protein | 3.4g |
Salt | 0.2g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
