9 sheets filo pastry melted butter for brushing For the date layer: 1 1/2lb/700g stoned dates 2oz/50g ground almonds 2 eggs For the apricot layer: 1 1/2lb/700g dried apricots 1 egg 3 pieces stem ginger, finely chopped
Instructions
1) First make the date filling. Whizz dates in a processor to chop finely and add almonds and eggs. Remove and reserve. Wash out bowl, then make the apricot filling. Whizz apricots to chop finely and stir in stem ginger.
2) Butter the base and sides of an oblong loose bottomed tart tin, approximately 15in x 7in/37.5 x 20cm.
3) Cut 3 sheets of filo to fit the bottom of the tin, without lining the sides. Lay filo in the base, buttering in between with melted butter. Spread date mixture over this evenly-the mix is rather stiff and you will have to press it down with fingertips.
4) Cut a further 3 sheets of filo to fit on top and lay them in, remembering to butter in between. Spread apricot mixture over. Top with final 3 sheets of filo, trimmed to fit, and buttered in between.
5) Brush top of tart with butter and bake at 375F, 190C for 35 minutes or until crisp and golden. Cover top if it becomes too brown during cooking. Cool slightly in tin then remove. Cool completely before serving.
