These tarts are a tasty way of adding extra fruit to your family diet. They are made with filo pastry which contains only half the fat of traditional pastry. Try making them with cooked apple, apricots or a ready made fruit compote.
- 4 Conference pears, peeled, cored & cut into slices
- 4 tbls clear honey
- 1 strip of orange peel
- 1 strip of lemon peel
- Juice of one lemon
- 3 tbls water
- 4 sheets of filo pastry (approx 30 cm x 30 cm)
- 2 tbls (30g) melted butter
- Icing sugar for dusting
Pre-heat oven to 180°C, 350°F, Gas Mark 4
Remove the core from the pears. Using a sharp knife, lightly score the skin around the middle, just enough to pierce the skin.
In a small bowl, combine the dried fruit, honey and pecans. Fill the cavities of the pears, and then place them in a baking dish. They should fit snugly side by side. Add 2 tablespoons of water, cover loosly with foil then bake for 45 - 60 minutes.
Check a few times during cooking adding a little extra water if the dish becomes dry.
Serve warm with natural yoghurt or custard.