Apricot & Filo Tart with Pistachios & a Mandarin Glaze



I sheet of filo pastry, cut into 4 squares that measure approximately 15cm by 15cm oil to brush the pastry with (I used rice bran oil) 1 tablespoon of brown sugar

¼ cup of unsalted, roughly chopped pistachios

1 cup of apricots, halved and the stones removed

1 tablespoon of mandarin marmalade

1 teaspoon of vanilla essence

1 teaspoon of white sugar

squeeze of lemon juice



Preheat your oven to 175c.

Grease a single serve pie dish and set aside.

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 evenly 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. Cover with a sprinkle of brown sugar and pistachios. Repeat this until you have done all 4 filo sheets, then place them into your pie dish to form a pastry shell and set it aside

Place the apricots, marmalade, lemon juice and vanilla essence into a bowl and mix well to combine. Place all ingredients into your pie dish and into the oven for about 20 – 25 minutes.

After about 15 minutes gently remove the pie from the pie dish and place it back in the oven so the underneath and sides of the pasty can colour.

Near the end of the cooking time, sprinkle the sugar over the apricots and increase the oven temp to 200c for 5 minutes or so to caramelise the top of the apricots.

Serve with your favourite dairy free ice-cream and another sprinkle of crushed pistachios too if you wish.


Serves: Serves 1 but there is plenty for 2!

Time: About 30-35 minutes. The cooking time will vary depending on your oven.

Notes: I happened to have some “thick filo” in the freezer so used that up for this but I usually use Borgs brand filo which is available in Coles and is dairy and palm oil free.

I use mandarin marmalade, but if you don’t have mandarin just use what you do have.

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