8sheets of filo pastry, defrosted or chilled according to packet instructions
¼cup (60mL)vegetable oil, such as olive, sunflower or rapeseed
3(~540g)medium-size pears, cored and thinly sliced
Drizzle ofany 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.