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Frangipane Filo Fruit Tart
August! UGGH! Why do I take a deep breath in for this month? In Edinburgh it's festival season and the city expands like a bloated balloon fit to burst.My favourite cafes, restaurants and hidden sanctuaries are no longer mine, they are everyone's. I know I shouldn't moan as August brings in much needed revenue for every aspect of the capital, and being churlish at having to share with visitors is like being a petulant child having to share a toy with a younger sibling.

For me, heading out of town and into the countryside, is respite from the hurly-burly madness. A basket filled with homemade goodies, cheese, and anything I can buy from local independent producers at markets or small delis, make for a great picnic and isn't complete without something sweet. This recipe is mix and match depending on what fruit you like, and almonds can be substituted with any finely ground nuts. My fave is a mix of apricots and greengages with a blend of almond and pistachio for the filling.

Frangipane Filo Fruit Tart
4 each apricots and greengages (or whatever you fancy)
3oz/75g softened butter
3oz/75g caster sugar
3oz/75g ground nuts
2 eggs
4 sheets filo pastry
Melted butter

Method
Half and stone the fruit.
Whisk butter and sugar until creamy, add eggs one at a time and beat well.
Mix in the nuts.
Grease a baking tin/flan dish and layer the filo into it, brushing each sheet with melted butter.
Plop in the nut batter and lay on fruit in a pretty pattern.
Roll the filo pastry edges down for a rim.
Bake for 30-40 minutes in a preheated oven (180C/Fan160C/Gas4) until set and golden.Cool and serve with cream and/or ice cream. 

 
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