Apricot Croustade
INGREDIENTS
Filling
50 grams softened butter1/4 cup castor sugar
1 egg
grated rind one orange
1 1/4 cups self raising flour (or use half self raising flour and half ground almonds)
500 grams fresh apricots, stoned and thinly sliced
Base
8 sheets filo pastry50 grams melted butter
Topping
2 Tblsp flaked almonds1/4 cup liquid honey
1/2 cup orange juice
2 Tblsp orange liqueur (optional)
There's a touch of luxury about this delicious dessert which uses fresh apricots in season...not for calorie counters!
METHOD
1. Beat the butter, sugar, egg and orange rind together until light and creamy. Stir in the flour, and almonds if using.
2. Brush one sheet with butter and top with a further sheet. Repeat this process using half the filo sheets. Fold in half and use the sheets to line the base of a 20cm x 30cm slice tin. Spread the cake mixture on top.
3. Arrange the sliced apricots on top. Brush the remaining filo sheets with butter as before fold in half and place on top of the sponge mixture. Brush the top of the croustade with remaining butter and scatter over the flaked almonds.
4. Bake at 190 degrees Celsius for 30 minutes or until golden brown and crisp. Heat together the honey, liqueur and orange juice and spoon the mixture over the hot croustade. Cut into squares and serve warm or cold with cream.
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