Vegan Pear and Almond Filo Tarts
Crisp flaky pastry, moist ground almonds, spiced tender pear and a sprinkling of icing sugar. These vegan pear and almond filo tarts are simple and so delicious! Especially with a scoop of ice cream!
Ingredients
- 2 medium pears conference or comice
- 1 tbsp runny honey
- 2 tsp ground cinnamon
- 8 sheets filo (phyllo) pastry
- 100 g vegan baking block
- 70 g ground almonds
- icing sugar for dusting
- ice cream for serving (optional)
Instructions
- Firstly, line one or two baking trays with baking paper and preheat the oven to 190C/170C Fan/Gas Mark 5. Slice the pears thinly lengthwise and place into a bowl with the honey and ground cinnamon. Using a spoon or your hands, mix well to combine. Then set aside. Then weigh out the ground almonds, and set aside.
- Melt the baking block either in a heat-proof bowl in the microwave or in a saucepan on the hob. Then place one filo sheet onto a clean work surface or board, and using a pastry brush, brush some of the melted baking block all over the filo sheet. Place another filo sheet on top, and smooth gently with your hands to stick. Spoon 1/4 of the ground almonds into the centre in a flat circle, then place 1/4 of the cinnamon honey pear slices on top, overlapping them a little.
- Then fold and scrunch up the filo around the circle of almond pears, leaving the majority of the filling exposed, to make a little tart. Place the tart onto one of the lined baking trays. Working quickly, repeat the process with the remaining filo, pears and almonds to create three more tarts. Then brush the filo on all four tarts with the remaining baking block (re-melting if its begun to solidify).
- Bake for 25-27 minutes (rotating the trays halfway through, if using two), until golden brown and crisp. Serve warm, dusted with icing sugar and with a scoop of ice cream if desired.
Notes
Tarts are best served warm, fresh from the oven.