Use filo pastry to make these delicious tarts – topped with a ground almond mixture and sliced South African apples and pears.
Vegetable oil, for greasing
270g pack filo pastry sheets, thawed if frozen
50g butter, melted
1 egg, beaten
80g ground almonds
25g soft brown or caster sugar
1 South African pear, peeled, cored and thinly sliced
1 South African apple, cored and thinly sliced
Icing sugar, for sprinkling
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Lightly grease 2 baking sheets with vegetable oil.
- Unroll 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.
- Reserve 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. Top 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.
- Bake for 20-25 minutes, until the pastry is golden brown. Serve the tarts while warm, sprinkled with a little icing sugar.* Cook’s tips: Keep filo pastry covered with a clean damp cloth while you’re 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.