By @earthlingsasha and Australian Dried Grapes.
5 filo pastry sheets
60 g vegan butter, melted
50 g Australian sultanas
40 g toasted pecans
30 g toasted walnuts
100 g toasted almonds
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!
*Recipe notes: This tart can be stored in an airtight container and enjoyed the next day. Just warm them up a little before eating!