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Recipe Name: Apricot Filo Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

5 Ounce(s) Butter
6 Ounce(s) Filo pastry
3 1/2 Ounce(s) Caster sugar
2 Eggs, beaten
2 Ounce(s) Plain flour
5 Ounce(s) Ground almonds
1 Tablespoon(s) Cointreau
15 Ounce(s) Fresh or canned skinned
apricot halves
1 Tablespoon(s) Apricot jam
Chopped pistachio nuts to
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.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights
reserved. Carlton Food Network Converted by
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Nutrition (calculated from recipe ingredients)
Calories: 2368
Calories From Fat: 1733
Total Fat: 200.5g
Cholesterol: 676.8mg
Sodium: 1146.5mg
Potassium: 1767.5mg
Carbohydrates: 115g
Fiber: 20.2g
Sugar: 38.6g
Protein: 50.3g

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