Created by John Gionleka, chef-owner of London's celebrated Balkan restaurant Peckham Bazaar, this Apricot and Custard Filo Tart layers crisp, ruffled filo pastry with fresh apricots and a rich vanilla custard, using Little Olive Oil Trio Select extra virgin olive oil alongside melted butter to help the pastry become beautifully crisp and golden. Finished with chopped pistachios and a light dusting of icing sugar, it's an elegant summer dessert that makes the most of apricots while they're in season.
Why We Love John Gionleka's Apricot and Custard Filo Tart
Crisp filo, silky vanilla custard and fresh apricots make a wonderful combination of textures, with the fruit bringing a gentle sharpness that balances the richness of the cream and egg yolks. Mixing Little Olive Oil Trio Select extra virgin olive oil with melted butter before brushing it between the filo adds flavour and helps the pastry crisp beautifully, while pistachios provide a final nutty crunch. Served warm with extra custard alongside, it's an impressive apricot dessert that still feels wonderfully simple and seasonal.
How to Make Apricot and Custard Filo Pudding
Preheat the oven to 180°C/160°C fan.
Start by making the custard. Pour the full-fat milk and whipping cream into a saucepan, add the vanilla extract and warm gently.
In a separate bowl, whisk the egg yolks and sugar together. Gradually pour some of the warm milk and cream mixture into the egg yolks, whisking continuously to temper them.
Return everything to the saucepan and cook gently over a low heat, stirring continuously until the custard begins to thicken. Do not allow it to boil. Remove from the heat and leave to cool slightly.
For the filo tart, melt the butter and mix it with 40ml Little Olive Oil Trio Select extra virgin olive oil.
Lay out the filo pastry sheets and lightly brush each sheet with the butter and extra virgin olive oil mixture. Cut the filo into long strips, then loosely fold and ruffle the pastry.
Arrange the ruffled filo around a round ovenproof dish to create a rose-like shape, then brush a little more of the butter and extra virgin olive oil mixture over the top.
Cut the apricots into small, thin slices and tuck them evenly into the gaps between the folds of filo.
Pour the custard carefully into the gaps between the filo and apricots, allowing it to settle around the pastry while keeping the upper edges of the filo exposed so they can become crisp and golden.
Bake for approximately 12 minutes, until the filo is crisp and golden and the custard is set.
Serve the tart warm, preferably straight from the ovenproof dish, finished with chopped pistachios and a light dusting of icing sugar. Serve extra custard alongside.
If preparing the tart ahead for service, reheat for approximately 4–5 minutes, until warmed through and the filo has become crisp again.
Apricot and Custard Filo Tart Recipe Info
Details
Dish: Dessert
Diet: Vegetarian
Serves: Approximately 6–8
Prep: Approximately 30 minutes
Cook: Approximately 12 minutes
Reheat: Approximately 4–5 minutes, if required
Total: Approximately 42 minutes
Ingredients
For the vanilla custard:
- 500ml full-fat milk
- 500ml whipping cream
- 75g sugar
- 5 egg yolks
- 1½ tsp vanilla extract
For the apricot filo tart:
- 8–10 sheets filo pastry
- 70g butter, melted
- 40ml Little Olive Oil Trio Select extra virgin olive oil
- 5–6 apricots, cut into thin slices
- 40–50g pistachios, chopped
- Icing sugar, for finishing
Nutrition
Estimated per serving, based on 8 servings
Calories: approximately 540 kcal
Protein: approximately 9g
Carbohydrates: approximately 39g
Dietary Fibre: approximately 3g
Total Sugars: approximately 19g
Fat: approximately 40g
Saturated Fat: approximately 20g
Sodium: approximately 210mg
Vitamin C: approximately 8% DV
Iron: approximately 10% DV
Calcium: approximately 15% DV
Nutrition is an estimate and will vary depending on the number of filo sheets used, the size of the apricots and the amount of custard, pistachios and icing sugar served.
A Little More About This Apricot and Custard Filo Dessert
Ingredient Guide
Fresh apricots bring sweetness, gentle acidity and beautiful colour to this filo tart, balancing the rich vanilla custard made with full-fat milk, whipping cream and egg yolks. Filo pastry gives the dessert its characteristic crisp, delicate layers, while Little Olive Oil Trio Select extra virgin olive oil is mixed with melted butter and brushed over and between the pastry to help it become crisp and golden while adding richness and flavour. Chopped pistachios complement the apricots beautifully and add a final layer of texture.
Prep Tips
Keep the filo pastry covered while you work so the thin sheets don't dry out, brushing each one lightly rather than soaking it with the butter and extra virgin olive oil mixture. Ruffle the strips loosely so there are plenty of gaps for the apricot and custard while leaving the upper edges exposed to crisp in the oven. When making the custard, keep the heat low and stir continuously once the egg mixture returns to the saucepan, taking care not to let it boil.
Ingredient Swaps
When fresh apricots are unavailable, ripe peaches or nectarines would make a natural seasonal alternative, although their higher moisture content may slightly change the finished tart. Use almonds instead of pistachios for a different nutty finish, or vanilla bean paste instead of vanilla extract, if preferred.
Serving Suggestions
Serve the Apricot and Custard Filo Tart warm from its baking dish, finished with chopped pistachios and a light dusting of icing sugar, with extra vanilla custard on the side. For a summer lunch or dinner, it makes a lovely finish after grilled meats, fish or a sharing-style meal, with the fresh apricots providing a bright contrast to the crisp filo and creamy custard.
