Apricot & raspberry tart
Delicious served hot or cold, this tart uses filo pastry to keep the calories down
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Super healthy
- 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.
Per serving
150 kcalories, protein 2g, carbohydrate 22g, fat 7 g, saturated fat 4g, fibre 2g, sugar 18g, salt 0.33 g
Recipe from Good Food magazine, July 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/588645/
http://www.bbcgoodfood.com/recipes/588645/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?
18
ratings
Advertisement
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Super healthy
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
Per serving
150 kcalories, protein 2g, carbohydrate 22g, fat 7 g, saturated fat 4g, fibre 2g, sugar 18g, salt 0.33 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
26 July 2010
jelly and ice cream <3 xx rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 March 2011
lockheart rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
24 June 2011
Tallulah900 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
05 August 2011
kateyboo commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
03 November 2011
Royston commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.