this post is sponsored by Australian dried grapes
It’s sweet, juicy and perfectly crispy! It can also be made in record time and will impress any guest or every yourself. When Australian Dried Grapes reached out to me about creating a recipe featuring their sultanas, I was super excited yet baffled on what to make. I loveee grapes and I sure do love sultanas just the same. I ended up going with this Pear, Apple and Sultana Filo Tart which is super quick, simple and delicious (and by delicious, I mean so delicious that it was almost gone within the first few hours).
Just click through below for a step by step guide on how to make this tart!
a visual step-by-step guide (recipe below)
Ps- here are some more interesting facts on aussie dried grapes!
· Aussie growers have been drying grapes since the 1890s
· About 3,500 hectares of irrigated land is used for dried grape production
· More than 4kg of fresh grapes are used to produce 1kg of dried fruit
· Full of natural goodness - Sun-drying concentrates the flavours and nutrients of fresh fruit. Dried grapes are a rich source of vitamins, antioxidants, and essential minerals like iron and potassium.
· They are high in dietary fibre and contain natural sugars for energy. Grapes are also low in sodium and have virtually no fat or cholesterol.
Apple, Pear & Sultana Filo Tart (v)
makes 1 tart
print recipe here
5 filo pastry sheets
60 g vegan butter, melted
40 g toasted pecans
30 g toasted walnuts
100 g toasted almonds
50 g sultanas
50 g breadcrumbs
½ tsp cinnamon
2 tbsp maple syrup
1 tbsp agave syrup
2 medium apples (I used pink lady )
2 medium pears (I used Wickham)
½-1 tbsp coconut sugar (to top)
Preheat your oven to 200ºC and line a baking tray with baking paper
Using a sharp knife, chop your nuts into small bite sized pieces and place into a bowl along with the sultanas, breadcrumbs and cinnamon. Add the maple and agave syrup and give it a good mix until well incorporated.
Core your pears and apples, half, and cut into thin slices.
Grab your 1st filo sheet and lay down on the baking paper. Brush melted vegan butter and sprinkle ¼ of the nut mixture. Then place 2nd filo sheet carefully over, brush with vegan butter and add another ¼ of the nut mixture. Repeat twice more leaving a little nut mixture for the top.
On the 5th filo sheet, brush butter and arrange your apple and pear slices. Add the remaining nut mixture, brush the remaining butter and sprinkle with coconut sugar. Place in oven to bake 20 minutes or until edges are crispy and golden.
Cut into rectangles and serve warm with ice cream or whatever you desire! Enjoy!
→ These tarts can be stored in an airtight container and enjoyed the next day. Just warm them up a little before eating!