Apricot & Filo Tart with Pistachios & Mandarin Glaze

1-2 people

Preparation: 20 mins prep, 30 mins cooking

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Apricot & Filo Tart with Pistachios & Mandarin Glaze

Light, sweet and tangy. And did we mention...YUM?


  • 1 cup of apricots, halved and the stones removed
  • 1 sheet of filo cut into 4 squares of filo that measure approximately 15cm by 15cm (try Borgs brand
  • cup unsalted, roughly chopped pistachios
  • 1 tablespoon of marmalade (mandarin if possible)
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon of white sugar
  • Squeeze of lemon juice
  • oil to brush the pastry with (try rice bran oil)


  1. Preheat your oven to 175 degrees C.
  2. Grease a single serve pie dish and set aside.
  3. Lay one of your filo squares onto the bench and brush it with a little rice bran oil. Then sprinkle some brown sugar and pistachios across the top. Lay the next square directly on top so the 2 squares fit together perfectly and also brush it with a little oil and cover with a sprinkle of brown sugar and pistachios. Repeat until you have done all 4 filo sheets then place them into your pie dish and set aside
  4. Place the apricots, marmalade and lemon juice into a bowl, mix well to combine then place all ingredients into your pie dish.
  5. Cook until the filo has started to brown and the peaches are cooked. Approximately 20-25 minutes. After about 15 minutes you can also gently remove the pie from the pie dish and place back in the oven so the underneath and sides can also colour. Cooking time will depend on your oven. Near the end of the cooking time pull out the pie and sprinkle with the white sugar and increase the oven temp to 200c for 5 minutes or so to caramelise the top of the apricots.
  6. Serve with your favourite dairy free ice-cream and another sprinkle of crushed pistachios too if you wish.

Recipe and photo credit: The Kind Cook

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