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Nectarine, banana & muscatel raisin tarts
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 2 bananas
  • 2 ripe nectarines, washed
  • 1 lime, juiced
  • 40g (1/4 cup) muscatel raisins
  • 27.00 gm maple syrup
  • 80mls (1/3 cup) shiraz grape juice (Freedom Foods brand)
  • 6 sheets filo pastry (Antoniou brand)
  • 20.00 ml almond or hazelnut meal Extra light olive oil spray
  • 200g Swiss Creamy Custard Yoghourt (optional), to serve
Instructions:
  • Preheat your oven to 180°C while you line a baking tray with non-stick baking paper.
  • Peel and slice the bananas diagonally into 4 pieces. Halve the nectarines, remove the stones, and then cut each half into 3 wedges. Combine the bananas and nectarines in a bowl and drizzle with lime juice to enhance flavor and prevent browning.
  • In a small saucepan, mix raisins with maple syrup and grape juice. Cook over medium-low heat, uncovered, until the juice is syrupy, about 5 minutes.
  • Place the filo sheets flat on a work surface. Using a side plate as a guide, cut out two 12cm circles through all the layers. Arrange 4 filo circles on the baking tray and evenly sprinkle each with 1 teaspoon of almond or hazelnut meal. Top each with 2 more filo circles. Lightly spray the edges with olive oil. Roll the edges towards the center three times using damp fingertips to create a border.
  • Place 2 banana pieces and 3 nectarine wedges on each filo circle. Distribute the raisins evenly among the tarts, then drizzle 1 tablespoon of raisin syrup over each.
  • Bake in a hot oven for 15-20 minutes, or until the pastry turns a golden brown. Serve warm or at room temperature, optionally with yogurt on the side.

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