Apple and Pear Filo Tarts
recipe for Apple and Pear Filo Tarts is made using South African
Apples and Pears.
filo pastry to make these delicious tarts topped with
a ground almond mixture and sliced South African apples and
2015 season for South
African apples and pears has begun (April) and lasts
until October. Varieties such as flavourful Granny Smith apples,
smooth Bon Chretien and creamy Packham’s pears will be widely
available in supermarkets throughout the UK summer.
1 South African pear, peeled, cored and thinly sliced
1 South African apple, cored and thinly sliced
270g pack filo pastry sheets, thawed if frozen
50g butter, melted
1 egg, beaten
80g ground almonds
25g soft brown or caster sugar
Vegetable oil, for greasing
Icing sugar, for sprinkling
the oven to 180°C, fan oven 160°C, Gas Mark 4.
grease 2 baking sheets with vegetable oil.
the sheets of filo pastry and cut into 8 equal squares.
Brush each individual square with a little melted butter,
stacking them up to make 8 piles on the baking sheets.
1 tbsp of beaten egg, and then mix the rest with the ground
almonds and sugar. Share this mixture between the piles
of pastry, spreading it in the middle to leave a border
around the edge.
half with the sliced pear and the rest with the sliced apple.
Brush the reserved egg around the pastry borders, and scrunch
up the pastry a little to enclose the filling.
for 20 - 25 minutes, until the pastry is golden brown.
the tarts while warm, sprinkled with a little icing sugar.
Cooks tip: Keep filo pastry covered with a clean
damp cloth while youre working to prevent it from drying
out. Serve the tarts with a dollop of crème fraiche
or a scoop of vanilla ice cream for extra yumminess.
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