The best delicious Apricot Filo Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Filo Tart recipe today!
Hello my friends, this Apricot Filo Tart recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Filo Tart is amazingly delicious, and addictive, everyone will be asking for more Apricot Filo Tart.
What Makes This Apricot Filo Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Filo Tart.
Ready to make this Apricot Filo Tart Recipe? Let’s do it!
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5 oz Butter
6 oz Filo pastry
3 1/2 oz Caster sugar
2 Eggs; beaten
2 oz Plain flour
5 oz Ground almonds
1 tb Cointreau
15 oz Fresh or canned skinned
-apricot halves
1 tb Apricot jam
Chopped pistachio nuts to
-decorate
Pre heat the oven to 220C. Melt 1/2oz of the butter and brush over the
sheets of filo pastry. Grease an 11 inch diameter loose bottomed flan
tin and line with the filo sheets, making sure they overlap.
Cream the remaining butter with the sugar until pale and light. Beat
in the eggs little by little, beating well to avoid curdling. Fold in
the flour, almonds and Cointreau and spread the mixture over the
pastry.
Arrange the apricot halves, round side up, on top of the nut mixture.
Place in the oven for 10 minutes, then reduce the heat to 190C and
bake for a further 25 minutes or until the pastry is golden.
Heat the jam in a small saucepan with a drop of water and brush this
over the apricots to glaze. Sprinkle with chopped pistachio nuts and
serve warm or cold.
Yields
1 servings
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