- Dish type
- Pies and tarts
- Filo pastry
This lovely tart uses sweet and tangy redcurrants with juicy pears for a winning combination. Although redcurrants only have a short season, they freeze well, so put some in the freezer to make a tart later in the year.
2 people made this
- 3 sheets filo pastry, 30 x 50 cm (12 x 20 in) each, about 90 g (3¼ oz) in total
- 20 g (¾ oz) unsalted butter, melted
- 2 tbsp redcurrant jelly
- 1 tsp lemon juice
- 3 ripe but firm pears, about 170 g (6 oz) each
- 125 g (4½ oz) redcurrants
- 45 g (1½ oz) ground almonds
MethodPrep:25min ›Cook:20min ›Ready in:45min
- Preheat the oven to 200°C (400°F, gas mark 6) and put a baking sheet in to heat. For the filling, place the redcurrant jelly and lemon juice in a small saucepan and heat gently until melted. Remove from the heat.
- Peel the pears and slice thinly. Add to the jelly glaze and toss gently to coat. Stir in the redcurrants.
- Lay out 2 sheets of filo on top of each other. (Keep the third sheet covered to prevent it from drying out.) Cut into quarters. Separate the 8 pieces and brush lightly with butter. Use to line a 23 cm (9 in) loose-bottomed, non-stick flan tin, overlapping them slightly, scrunching and tucking in the edges.
- Sprinkle the ground almonds over the bottom of the tart case. Top with the pear and redcurrant mixture, spreading out the fruit evenly.
- Cut the remaining filo sheet crossways in half and brush lightly with butter. Place one half on top of the other, then cut into 10 strips about 2 cm (¾ in) wide, trimming off excess pastry. Twist the doubled strips gently and arrange them in a lattice pattern over the filling, tucking in the ends neatly.
- Place the tin on the hot baking sheet and bake for 15–20 minutes or until the pastry is crisp and golden brown. Serve warm.
Some more ideas
Make a pear and raspberry filo lattice by using raspberries instead of redcurrants, and seedless raspberry jam for the glaze rather than redcurrant jelly. * For a mango and cape gooseberry filo tart, sprinkle the bottom of the tart case with 30 g (1 oz) desiccated coconut. Peel and dice 2 ripe mangoes, about 350 g (12½ oz) each, and mix with 100 g (3½ oz) halved cape gooseberries. Toss gently with 2 tbsp each of lime juice and light muscovado sugar, then spoon into the pastry case and spread out evenly. Top with the pastry lattice; bake as in the main recipe.
Unlike most fruits, pears contain only a little vitamin C. However, in this recipe they are combined with redcurrants, which are a useful source of vitamin C. Pears do offer good amounts of potassium as well as soluble fibre. * Redcurrants contain more beta-carotene than white currants but less than blackcurrants.
Each serving provides
Useful source of copper, vitamin C, vitamin E.