Weekend Recipe | Pear and Apple Filo Tart

Pear and Apple Filo Tart

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

Serves: 8

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.


Eat Greek for a Week by Tonia Buxton out now RRP £14.99 (Blink Publishing)

Eat Greek for a Week by Tonia Buxton book jacket



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