It’s apricot and plum season so I thought I’d share this incredibly simple desert. Preparation time is no more than 10 minutes and the beautiful fruit is really the star of the dish. This tart is great on its own, with yoghurt, cream or ice cream.
8 sheets filo pastry
3 tablespoons melted butter
6 tablespoons raw caster sugar
3 tablespoons ground walnuts or hazelnuts
10 – 12 apricots and/or plums cut into quarters (you can use a mix of both or one or the other. This recipe also works with nectarines)
Cinnamon to sprinkle
Apricot jam – optional
Preheat the oven to 200 C.
With a pastry brush paint a baking tray with some of the melted butter.
Lay two sheets of the filo pastry on the tray and brush with melted butter.
Sprinkle on some sugar, ground walnuts and cinnamon.
Repeat this step with two more sheets, followed by two more sheets and top with the final two sheets.
Lay the stone fruit on top of the pastry in a line pattern and fold over the edges of the pastry.
Put in the oven at 200 C for 10 – 12 minutes, then lower the heat to 180 C and cook for another 10- 15 minutes.
Remove the tart from the oven when the pastry is golden and the fruit is bubbling.
Optional: Glaze with apricot jam