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1
Start by making the filling.
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2
Cream the butter and the golden caster sugar together until pale and fluffy.
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3
Add the ground almonds and ground pistachios and beat until nice and smooth.
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4
Add the almond extract and vanilla and beat in the eggs one at a time.
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5
Preheat your oven to 180C (fan 160C)/350F/gas mark 4.
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6
With a pastry brush, use a little of the melted butter to grease the inside of a 22cm (8 1/2in) diameter, 2.5cm (1in) deep tart tin or baking tin.
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7
Separate out the sheets of filo pastry, covering those you are not using with a damp cloth to prevent them drying out.
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8
Brush some melted butter across 1 sheet of filo and cover the bottom and sides of the tin, leaving about 7cm (3in) of the pastry hanging over the edge of tin.
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9
Repeat this operation with another 4 sheets, laying the pastry in a criss-cross pattern to cover the base and inside of the tin.
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10
Carefully spread the pistachio cream evenly in the base about 2cm (_in) deep.
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11
Place the apricots in an informal way on top of the cream (this is a rustic tart!).
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12
Sprinkle the muscovado sugar over the apricots.
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13
Fold the pastry edges over the filling.
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14
Butter the remaining filo sheet, scrunch it up and top the tart, covering the filling.
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15
Bake in the oven for 40-45 minutes, or until the pastry is golden and caramelized and the apricots are soft.
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16
Place the tart, still in its tin, on a cooling rack and drizzle all over with the honey.
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17
Leave to cool before removing from the tin.
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18
Sprinkle chopped pistachio nuts over the tart, lightly dust with icing sugar and serve warm, with a generous serving of Greek yoghurt flavoured with vanilla, honey and rose water.
