Autumn fruit and praline tart recipe

  • Serves 6
  • 20 mins to prepare and 35 mins to cook
  • 324 calories / serving
  • Freezable
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140084 HERO

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.

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  • 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
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  • Energy 1356kj 324kcal 16%
  • Fat 12.5g 18%
  • Saturates 2.8g 14%
  • Sugars 32g 36%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 43.1g Protein 4.6g Fibre 5.9g

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