| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Alive &, Cooking |
1 |
servings |
INGREDIENTS
| 5 |
oz |
Butter |
| 6 |
oz |
Filo pastry |
| 3 1/2 |
oz |
Caster sugar |
| 2 |
|
Eggs; beaten |
| 2 |
oz |
Plain flour |
| 5 |
oz |
Ground almonds |
| 1 |
tb |
Cointreau |
| 15 |
oz |
Fresh or canned skinned apricot halves |
| 1 |
tb |
Apricot jam |
|
|
Chopped pistachio nuts to decorate |
INSTRUCTIONS
Pre heat the oven to 220C. Melt 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 until pale and light. Beat
in the eggs little by little, beating well to avoid curdling. Fold in
the flour, almonds and Cointreau and spread the mixture over the
pastry.
Arrange the apricot halves, round side up, on top of the nut mixture.
Place in the oven for 10 minutes, then reduce the heat to 190C and
bake for a further 25 minutes or until the pastry is golden.
Heat the jam in a small saucepan with a drop of water and brush this
over the apricots to glaze. Sprinkle with chopped pistachio nuts and
serve warm or cold.
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