The bright red juice of the currants tints the pears and looks attractive under the pastry lattice. Although redcurrants only have a short season, they freeze well. You can substitute another red-berried fruit, if they are not available.
Lynn Lewis and Joachim Wahnschaffe
2 tablespoons redcurrant jelly
1 teaspoon lemon juice
3 ripe but firm pears, about 170 g (6 oz) each
125 g (1 cup/4 1/2 oz) redcurrants
3 sheets filo pastry, each 30 × 50 cm (12 × 20 in) in size, about 90 g (3 1/4 oz) in total
20 g (3/4 oz) unsalted butter, melted
40 g (1/4 cup/1 1/2 oz) ground almonds
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Use a 23-cm (9-in) non-stick flan tin with a loose bottom. Preheat the oven to 200°C (400°F, gas mark 6) and put a baking sheet in to heat. For the filling, place the redcurrant jelly and lemon juice in a small saucepan and heat gently until melted. Remove from heat.
Peel pears and slice thinly. Add to the jelly glaze; toss gently to coat. Stir in the redcurrants.
Lay 2 sheets of filo on top of each other. (Cover third sheet with a damp cloth kitchen towel to prevent it from drying out.) Cut into quarters. Separate the 8 pieces and brush lightly with butter. Use to line the tin; overlap them slightly, scrunching and tucking in edges.
Sprinkle tart case with ground almonds. Top evenly with the pear and redcurrant mixture.
Cut the remaining sheet of filo in half crosswise; brush lightly with butter. Place one half on top of the other. Cut into 10 strips about 2.5 cm (1 in) wide and trim excess pastry. Twist doubled strips gently and arrange in a lattice pattern over the filling. Neatly tuck in the ends.
Place the tin on the hot baking sheet. Bake for 15–20 minutes or until pastry is crisp and golden brown. Serve warm.