Prune and Pear Torte Slice Recipe

Name: Prune and Pear Torte Slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g no-soak pitted prunes, roughly chopped; 300 ml warm tea; 3 tablespoons lemon juice; 450 g ripe dessert pears; 25 g fresh breadcrumbs; 2 tablespoons butter, melted; 4 large phyllo pastry sheets; 3 tablespoons apricot preserves; 50 g walnut pieces; icing sugar, to dust

Servings: persons

1
Put the prunes in a bowl with the tea and 2 tbs lemon juice.
2
Soak overnight.
3
The next day, strain the soaking liquor into a saucepan.
4
Peel, quarter, core and roughly chop the pears.
5
Stir into the prunes with the breadcrumbs and 1 tbs of lemon juice.
6
Preheat the oven to 200C/400F/gas 6.
7
Place the pastry sheets on top of each other on a work surface.
8
Spoon the filling in a strip along one long edge, leaving 5cm clear at each end.
9
Butter these ends and the long edge.
10
Fold the ends over the filling.
11
Then roll up the pastry to enclose the prune mixture.
12
Lift onto a baking tray.
13
Bake for 30 minutes.
14
Meanwhile place the apricot preserve in the saucepan with the soaking liquor.
15
Bubble down until a syrupy glaze remans, then strain.
16
Brush a little glaze over the torte and sprinkle over the nuts.
17
Carefully brush over the remaining glaze.
18
Dust with icing sugar.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 225 g no-soak pitted prunes, roughly chopped, 300 ml warm tea, 3 tablespoons lemon juice, 450 g ripe dessert pears, and more.

Yes, Prune and Pear Torte Slice falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Prune and Pear Torte Slice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions