Apricot & raspberry tart
Serves 4
Easy
Prep:
Cook:
Delicious served hot or cold, this tart uses filo pastry to keep the calories down
Skip to ingredients
- 3 large sheets filo pastry(or 6 small)
- 2 tbsp buttermelted
- 3 tbsp apricot conserve
- 6 ripe apricotsstoned and roughly sliced
- 85g raspberries
- 2 tsp caster sugar
Nutrition: per serving
- kcal150
- fat7g
- saturates4g
- carbs22g
- sugars18g
- fibre2g
- protein2g
- salt0.33glow
Method
step 1
Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
step 2
Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
step 3
Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar. Bake for a final 10 mins until the pastry is golden brown and crisp.
