Apricot Filo Tart Recipe


  • 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


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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