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No Fuss Filo and Pear Tart

Prep Time20 mins
Cook Time25 mins
Total Time45 mins


Pear Jam Filling*


  • 8 sheets of filo pastry, defrosted or chilled according to packet instructions
  • ¼ cup (60mL) vegetable oil, such as olive, sunflower or rapeseed


  • 3 (~540g) medium-size pears, cored and thinly sliced
  • Drizzle of any liquid sweetener, such as maple syrup or coconut nectar, optional


  • To make the pear jam filling: Add the chopped pear and a dash of water to a small saucepan over medium heat. Cover the saucepan with a lid and allow the pear to cook for 10 minutes. When the pear has softened (you should be able to insert a knife into the pear without much resistance), add the remaining ingredients except the almond meal. Use a stick blender to puree the ingredients. Continue to cook for 5 minutes or until the jam has thickened. Set aside to cool.
  • Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
  • To prepare the pastry: Place one sheet of filo pastry on the lined baking tray. Brush the top of the pastry with oil and place another pastry on top. Repeat until you have 4 sheets of pastry. Spread half of the pear jam on the pastry, leaving a 2cm (1-inch) space from the sides. Sprinkle half of the almond meal on top. Continue to layer and oil the remaining 4 sheets of pastry.
  • To fill the tart: Spread the remaining the pear jam on the pastry, leaving a 2cm (1-inch) space from the sides. Sprinkle the remaining almond meal on top. Arrange the pear slices on the filling as desired.
  • Final touches: Roughly fold the edges of the pastry to enclose the pear filling. If desired, drizzle the pears with maple syrup or any liquid sweetener.
  • Bake the tart in the oven for 20-25 minutes or until all of the pears are cooked through.
  • Enjoy the tart immediately. Alternatively, store it in an airtight container in the fridge for up to 5 days. To crisp up the pastry, reheat the tart in the oven 160°C (320°F) for 10 minutes


* For a short-cut, purchase 180g of pear or any fruity jam and mix it with cinnamon and vanilla. Use instead of the pear jam in the recipe.