- Serves8
- CourseCake
- Prepare15 mins
- Cook20 mins
- Total time35 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 75g fresh white breadcrumbs
- 50g Waitrose Roasted Chopped Hazelnuts
- 75g Billington’s Light Brown Muscovado Sugar
- 1 tsp ground cinnamon
- 3 sheets filo pastry (½ x 270g pack)
- 75g unsalted butter, melted
- 2 essential Waitrose pears, unpeeled
- 2 essential Waitrose apples, unpeeled
Method
Preheat the oven to 200ºC, gas mark 6. Line a large baking sheet with baking parchment. Mix together the breadcrumbs, hazelnuts, sugar and cinnamon.
Cut the 3 sheets of filo into 6 even-sized squares. Brush 2 of the squares with butter and overlap on the baking sheet to make a 25 x 35cm rectangle. Scatter over a third of the crumb mix. Butter 2 more squares, lay on top, sprinkle with a third of the crumbs then top with a final layer of buttered pastry.
Thinly slice and core the pears and apples and place in a large bowl. Pour over the remaining butter and sprinkle with the remaining crumb mixture, toss together using your hands then spread out on top of the filo rectangle.
Bake for 20 minutes until crisp and golden. Cut into rectangles and serve warm with a spoonful of mascarpone or drizzle of cream.
Cook’s tip
Try finishing off the cooked tart with a drizzle of maple syrup.
Any leftover filo pastry is suitable for freezing.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,030kJ/ 246kcals |
|---|---|
Fat | 12.4g |
Saturated Fat | 5.4g |
Carbohydrates | 30.2g |
Sugars | 17.7g |
Fibre | 2.4g |
Protein | 3.4g |
Salt | 0.2g |
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