75g fresh white breadcrumbs
50g Waitrose Roasted Chopped Hazelnuts
75g Billington’s Light Brown Muscovado Sugar
1 tsp ground cinnamon
3 sheets filo pastry (½ x 270g pack)
75g unsalted butter, melted
2 essential Waitrose pears, unpeeled
2 essential Waitrose apples, unpeeled


1 Preheat the oven to 200ºC, gas mark 6. Line a large baking sheet with baking parchment. Mix together the breadcrumbs, hazelnuts, sugar and cinnamon.

2 Cut the 3 sheets of filo into 6 even-sized squares. Brush 2 of the squares with butter and overlap on the baking sheet to make
a 25 x 35cm rectangle. Scatter over a third of the crumb mix. Butter 2 more squares, lay on top, sprinkle with a third of the crumbs then top with a final layer of buttered pastry.

3 Thinly slice and core the pears and apples and place in a large bowl. Pour over the remaining butter and sprinkle with the remaining crumb mixture, toss together using your hands then spread out on top of the filo rectangle.

4 Bake for 20 minutes until crisp and golden. Cut into rectangles and serve warm with a spoonful of mascarpone or drizzle of cream.

Cook’s tip

Try finishing off the cooked tart with a drizzle of maple syrup.
Any leftover filo pastry is suitable for freezing.

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