No Fuss Filo and Pear Tart
A super easy and healthy pear tart with layers of flaky filo pastry, pear jam and caramelised pears!
Servings: 6
Ingredients
Pear Jam Filling*
- 1 (~180g) medium-size pear, cored and roughly chopped
- 2 tbsp ground cinnamon
- 2 tbsp coconut sugar, or other sweetener, to taste
- 1 tbsp cornstarch / corn flour
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup (50g) almond flour / blanched almond meal
Pastry
- 8 sheets of filo pastry, defrosted or chilled according to packet instructions
- ¼ cup (60g) extra virgin olive oil
Topping
- 3 (~540g) medium-size pears, cored and thinly sliced
- Drizzle of any liquid sweetener, such as maple syrup or coconut nectar, optional
Instructions
- 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
Notes
* 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.
Nutrition
Serving: 1 serve | Calories: 307kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Sodium: 132mg | Potassium: 171mg | Fiber: 7g | Sugar: 15g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!