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Ingredients

• 5 ounce Butter
• 6 ounce Filo pastry
• 3 1/2 ounce Caster sugar
• 2 x Large eggs, beaten
• 2 ounce Plain flour
• 5 ounce Grnd almonds
• 1 Tbsp. Cointreau
• 15 ounce Fresh or possibly canned skinned apricot halves
• 1 Tbsp. Apricot jam
•     Minced pistachio nuts to decorate

Description

Pre Heat The Oven To 220C. Heat 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,…

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