About this recipe:This lovely tart uses sweet and tangy redcurrants with juicy pears for a winning combination. The bright red juice of the currants tints the pears and looks most attractive under the pastry lattice. Although redcurrants only have a short season, they freeze well, so put some in the freezer to make a tart later in the year.
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
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Method Prep: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.