Apricot & Filo Tart with Pistachios & Mandarin Glaze

You Will Need:

  • 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)
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Apricot & Filo Tart with Pistachios & Mandarin Glaze

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


Recipe and photo credit: The Kind Cook

Animals AustraliaThis and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.