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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
Directions
- 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, making sure they overlap.
- Cream the remaining butter with the sugar till pale and light. Beat in the Large eggs little by little, beating well to avoid curdling. Mix in the flour, almonds and Cointreau and spread the mix over the pastry.
- Arrange the apricot halves, round side up, on top of the nut mix.
- 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.
- Heat the jam in a small saucepan with a drop of water and brush this over the apricots to glaze. Sprinkle with minced pistachio nuts and serve hot or possibly cool.
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