This wonderful filo tart is topped with thinly sliced South African apples and pears, baked until tender. Try it served with reduced fat crème fraiche on the side.
Preparation 20 minutes
Cooking 25 minutes
2 South African pears, peeled, cored and thinly sliced
2 South African apples, such as Pink Lady, cored and thinly sliced
2tbsp lemon juice
270g pack filo pastry, thawed if frozen
80g low fat spread, melted
¼tsp ground cinnamon or mixed spice
4tbsp icing sugar, plus extra for sprinkling
|Per 100g (recipe)||Per serving|
|RI (%) per 100g (recipe)||RI (%) per serving|
|Of which saturates||0.8g||1.4g||4%||7%|
|Of which Sugars||11g||20g||12%||22%|
- Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Toss the South African pear and apple slices in the lemon juice. Set aside.
- Unroll the sheets of filo pastry. Brush a large baking sheet with a little melted low fat spread. Layer the sheets of pastry on top, brushing each one lightly with melted low fat spread.
- Arrange the fruit on top, scrunching up the edges of the pastry to form a border. Sprinkle the apples and pears with the ground cinnamon or mixed spice and icing sugar. Transfer to the oven and bake for 20-25 minutes, until golden brown.
- Serve warm, sprinkled with extra icing sugar.
Cook’s tip: This delicious tart is perfect for using up excess fruit – making sure that it doesn’t get wasted.