Autumn fruit and praline tart recipe
Ingredients
135g filo pastry sheets, kept under a damp cloth
25g butter, melted
2 Braeburn apples, cored and finely diced
2 conference pears, cored and finely diced
125g dried figs, roughly chopped
1 large handful of red seedless grapes
75g hazelnuts, blanched and roughly chopped
50g soft light brown sugar
50ml cream sherry
1tsp ground cinnamon
½tsp ground nutmeg
Preheat the oven to 220°C. Trim the sheets of filo pastry into even-sized rounds. Brush the sheets with the melted butter and sandwich together. Combine the fruit, sugar, ground spices and most of the hazelnuts in a large mixing bowl and mix well. Add the sherry and mix well again. Place the sandwiched sheets of pastry on a baking tray and spoon the fruit and nut mixture into the centre. Turn the edges of the pastry back over the mixture to create a rim. Bake for 20-25 minutes until the pastry is golden brown in colour and the fruit mixture is cooked. Remove and sprinkle the remaining chopped hazelnuts on top before slicing and serving.
