This will serve 6. Mix 500g Greek full-fat yogurt, drained of any liquid, with the grated zest of an orange and 2 Tbs honey, then chill in the refrigerator
until ready to assemble, just before serving. Cut apricots in half, remove stones and place, cut side up, in a shallow oven-proof dish. Drizzle over the juice
of an orange and 2 Tbs honey (warmed, if necessary to make it runny) and bake in a 180°C oven for 30-40 minutes, basting a couple of times, until the fruit is soft
but still hold their shape. Remove and let cool. Make the tart shell using filo pastry: start by brushing one half of a sheet of filo pastry with melted butter,
folding in half to cover the buttery part, and then placing into a greased 20cm diameter loose-bottomed pie tin. Brush this with melted butter. Repeat with another
sheet of filo pastry and place this over the first sheet, at right angles, brushing the top again with butter. Butter another sheet of pastry, fold in half,
and place this in the pan at 45°, brush with more butter, and repeat with another layer at right angles to the last one. Repeat this for another 4 sheets, and fold
the edges in to form a deep rim. Brush with any remaining butter, then brush the base with warmed apricot jam, thinned with a splash of water. This seals
the base and stops the filling making it soggy! Bake the shell at 180°C for 20-25 minutes, until crisp and golden. Remove and let cool. To assemble the tart,
spread the yogurt over the base and top with the apricot halves, drizzling over the syrup from the baking dish.
Sprinkle over toasted almonds and serve straight away – this doesn’t keep for very long!