Apricot Cheesecake Filo Tart

I cannot contain my excitement about this wonderful Apricot Cheesecake Filo Tart!

The combination of fresh apricots with the creamy cheesecake filling nestled in a delicate filo pastry crust is simply divine.

My simple recipe will guide you step by step in preparing this amazing dessert effortlessly.

Just bake the crust using the ready-made filo pastry and fill it with the velvety ricotta filling.

Finally, adorn the finished pie with apricots and indulge!

This extraordinary pie will pleasantly surprise your loved ones and guests!

A crispy crust made from thin layers of dough, filled with a delicate ricotta mixture, and crowned with juicy honey apricots.

It’s finger-licking good!

By the way, you can use either fresh or canned apricots, and it will still turn out incredibly tasty, sweet, and simply divine!

The velvety texture of the smooth cheesecake perfectly balances the flaky and crispy layers of the filo pastry, creating a heavenly contrast of textures.

The filling of this apricot and ricotta pie is a delicacy on its own!

With just 3 simple ingredients – ricotta, sugar, and jam – you can create an unparalleled dessert.

Simply mix everything together to obtain a fabulously tasty ricotta mass, resembling creamy cheese.

In this recipe, the filling is then poured into a pre-baked crust, creating a magical contrast between the crispy dough and the smooth filling.

Filo pastry, thin sheets of dough made from flour and water, is the secret behind this amazing tart.

While you can make the dough from scratch, it is easier and more convenient to purchase Filo pastry from the store.

However, you must handle it with care and speed.

The sheets are extremely thin, which means they dry out quickly and can break easily.

Therefore, it’s important to cover the sheets you’re not currently working with using a damp kitchen towel.

Whether enjoyed as a tasty afternoon snack or as the star attraction at a dinner party, this Apricot Filo Tart promises to be an unforgettable culinary experience that will leave you craving for more.

how to cook Apricot Cheesecake Filo Tart?

STEP 1

Let’s get started by preheating the oven to 180⁰C (350⁰F). Take the Filo pastry out of the freezer and follow the instructions on the package to thaw it. Once it’s ready, place the sheets of pastry on a work surface and cut them in half. Now, grab a brush and coat each sheet with some melted butter.

TIPS: When working with the filo pastry, keep in mind that it is incredibly thin and tends to dry out quickly. This can make it more challenging to handle and may cause it to break. To avoid this, simply cover the filo pastry sheets with a damp towel to keep them moist and pliable.

TIPS: If you don’t have filo pastry on hand, don’t worry! You can easily substitute it with puff pastry.

STEP 2

Next, take a 18cm round baking tin and grease it with butter.

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!

TIPS: If you find it difficult to spread melted butter over the dough, try using a silicone pastry brush. It makes the task much easier and more efficient.

STEP 3

Line the inside of the tin with one of the prepared sheets of dough, making sure the edges hang out. Repeat this step with the remaining sheets, brushing each one with butter and moving them clockwise.

STEP 4

Use the overhanging dough to form the sides of the cake.

STEP 5

To add some extra flavor, brush the edges of the cake with melted butter and spread a thin layer of apricot jam on the bottom.

TIPS: For a more even spread of jam, try warming it slightly over a pan of simmering water or in the microwave. This will make it easier to work with and ensure a consistent distribution.

TIPS: To make spreading jam over the dough a breeze, use a silicone pastry brush. It’s the perfect tool for the job and will give you a smooth and even application.

STEP 6

Now, pop the tin with the cake into the preheated to 180⁰C (350⁰F) oven and let it bake for about 20-25 minutes until it turns a beautiful golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 7

Once the cake is done, leave it in the tin for 5 minutes before removing it and allowing it to cool completely.

STEP 8

While it’s cooling, drain the liquid from a can of apricots and place the apricot halves in a bowl. Pour the liquid into a saucepan and let it simmer until it thickens into a syrup.

TIPS: If you don’t have canned apricots, feel free to use fresh ones instead. In that case, you can substitute the syrup from the canned apricots with some delicious liquid honey. It’s a sweet alternative that works just as well. Enjoy your cooking!

STEP 9

In a separate medium bowl, combine ricotta, sugar, and apricot jam. Use an immersion blender to mix everything until it becomes smooth and creamy.

TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your filling. Trust me, it’s worth it!

TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!

STEP 10

Now, fill the cooled crust with this delicious ricotta filling.

STEP 11

To add a decorative touch, place the apricot halves on top of the ricotta filling.

STEP 12

Finally, pour the syrup you made earlier over the finished cake and sprinkle some almond flakes on top.

STEP 13

Now, it’s time to enjoy your creation! Cut Apricot Cheesecake Filo Tart into equal pieces and serve it with a nice cup of tea. Bon appétit!