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.
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.
Useful source of copper, vitamin C, vitamin E.