Apricot & almond pastries
Make the most of seasonal fruit in this pastry pud without piling on the pounds
Difficulty and servings
Makes 6
Preparation and cooking times
Prep 20 mins
Cook 20 mins
- Heat the oven to 200C/fan oven 180C/gas 6. Roll the pastry about 3mm thick. Cut 6 rectangles, approx 13 x 8cm.
- Put the rectangles on a large baking tray lined with baking parchment. Brush apricot jam in the centre of each one, leaving a 1cm gap around the edge. Arrange 6-7 slices of apricot on each rectangle. Brush the apricots with jam. Sprinkle with flaked almonds.
- Bake for 16-18 minutes, or until the pastry is puffed, golden brown. Dust with icing sugar and serve warm with the crème fraîche.
WHY IT'S LIGHTER
Extra thin puff pastry means fewer calories.
PER TART
216 kcalories, protein 3.3g, carbohydrate 22.4g, fat 13.2 g, saturated fat 5.9g, fibre 1.5g, salt 0.43 g
Recipe from olive magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1428652/
http://www.bbcgoodfood.com/recipes/1428652/
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Ingredients
- 250g puff pastry
- plain flour , for dusting
- 50g reduced sugar apricot jam , warmed
- 4 apricots , halved, stoned and sliced
- 10g flaked almonds
- 2 tsp icing sugar
- 6 tbsp half-fat crème fraîche , to serve
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Difficulty and servings
Makes 6
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Ingredients
- 250g puff pastry
- plain flour , for dusting
- 50g reduced sugar apricot jam , warmed
- 4 apricots , halved, stoned and sliced
- 10g flaked almonds
- 2 tsp icing sugar
- 6 tbsp half-fat crème fraîche , to serve
PER TART
216 kcalories, protein 3.3g, carbohydrate 22.4g, fat 13.2 g, saturated fat 5.9g, fibre 1.5g, salt 0.43 g
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