Nutritionist, cook and TV personality Tonia Buxton’s new recipes show how the culinary wonders of Greece can lead to a happy, healthy and rewarding diet…
Pear and Apple Filo Tart
Ready in: 30 minutes
This always looks so lovely coming straight from the oven to the table, apples, pears, nuts and spices; tastes just as good cold too. You can use whatever filling you like. In the summer, when I have a plum harvest from the tree in the garden I put in plums, or if you have a summer fruit glut of strawberries or blackberries you can use them too.
6 sheets filo pastry
4 tbsp olive oil
100g flaked almonds
50g chopped hazelnuts
50g unrefined brown sugar
3 tsp ground cinnamon
½ tsp ground mastic (optional)
3 dessert apples, peel on, cored and thinly sliced
3 dessert pears, peel on, cored and thinly sliced
Zest and juice of 1 lemon
Preheat the oven to 190˚C/fan 170˚C/gas 5. Lightly oil a large baking sheet.
Place 2 sheets of filo on the tray, oiling between each sheet, overlapping them slightly. Scatter on a third of the nut mixture, then repeat with another 2 sheets of filo and then another third of the nuts, finishing with the top 2 layers of filo pastry.
In a bowl, mix the remaining nuts with the sliced fruit, sugar and spice then evenly scatter over the top layer of pastry, folding in the pastry edges to form a rustic rim.
Bake for 20 minutes or until the pastry is crisp and golden and the fruit softened. Serve cut into rectangles. Best enjoyed freshly baked and warm.