Apricot Filo Tart Recipe – a delicious recipe with Butter, pastry, sugar, eggs, flour, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat the oven to 220C.
2
Heat 1/2oz of the butter and brush over the sheets of filo pastry.
3
Grease an 11 inch diameter loose bottomed flan tin and line with the filo sheets, making sure they overlap.
4
Cream the remaining butter with the sugar till pale and light.
5
Beat in the Large eggs little by little, beating well to avoid curdling.
6
Mix in the flour, almonds and Cointreau and spread the mix over the pastry.
7
Arrange the apricot halves, round side up, on top of the nut mix.
8
Place in the oven for 10 min, then reduce the heat to 190C and bake for a further 25 min or possibly till the pastry is golden brown.
9
Heat the jam in a small saucepan with a drop of water and brush this over the apricots to glaze.
10
Sprinkle with minced pistachio nuts and serve hot or possibly cool.
678
kcal
Calories
52
g
Fat
44
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 ounce Butter, 6 ounce Filo pastry, 3 1/2 ounce Caster sugar, 2 x Large eggs, beaten, and more.
Yes, Apricot Filo Tart Recipe 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.
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