Apricot and raspberry filo tart

18th July 2016 - Recipes

Quick recipe finder Apricot and raspberry filo tart

By From Ready Steady Cook




  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.

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This recipe is from…

Ready Steady Cook

Ready Steady Cook

Episode 8


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