Quick recipe finder Apricot and raspberry filo tart

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 1

Dietary

Vegetarian

By Nick Nairn From Ready Steady Cook

Ingredients

• 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

How-to-videos

Method

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.

How-to videos

Zesting citrus fruit

This recipe is from…

Ready Steady Cook

Episode 8

BBC Two

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