Apricot & raspberry tart
By Good Food
Delicious served hot or cold, this tart uses filo pastry to keep the calories down
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Prep:15 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 150
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fat 7g
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saturates 4g
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carbs 22g
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sugars 18g
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fibre 2g
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protein 2g
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salt 0.33g
Ingredients
- 3 large sheets filo pastry (or 6 small)
- 2 tbsp butter, melted
- 3 tbsp apricot conserve
- 6 ripe apricots, stoned and roughly sliced
- 85g raspberries
- 2 tsp caster sugar
Method
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.
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.
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.
