Apricot and raspberry filo tart Recipe

Apricot and raspberry filo tart Recipe

  • 55g/2oz butter
  • 55g/2oz walnuts, shells removed
  • 3 tinned apricot halves, chopped
  • 55g/2oz raspberries
  • ½ orange, zest and juice
  • 3 sheets filo pastry
  • 1 tbsp caster sugar
  1. Preheat the oven to 200C/400F/Gas 6.
  2. Melt the butter in a small ovenproof frying pan, pour out half and reserve in a small bowl.
  3. Add the walnuts, chopped apricots, raspberries and orange zest and juice to the pan with the butter and fry until the sauce is bubbling, about 3-4 minutes.
  4. Scrunch up a sheet of filo pastry and arrange it to fit over the pan. Brush with some of the reserved melted butter. Repeat with the other two sheets to form a lid for the tart.
  5. Sprinkle the top with the sugar and bake in the preheated oven for 5-8 minutes or until golden brown and crisp.