Apricot & raspberry tart

Apricot & raspberry tart

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(8 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4
Delicious served hot or cold, this tart uses filo pastry to keep the calories down

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal150
  • fat7g
  • saturates4g
  • carbs22g
  • sugars18g
  • fibre2g
  • protein2g
  • salt0.33g
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  • 3 large sheets filo pastry (or 6 small)
  • 2 tbsp butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp apricot conserve
  • 6 ripe apricots, stoned and roughly sliced



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 85g raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 2 tsp caster sugar


  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.

  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.

  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.

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Comments (10)

asommerville's picture

Excellent and very easy - I was a bit concerned but it worked. made it with peach slices and Fruit of the forest served with creme fraiche. Everyone really enjoyed it I will make it again.

auntie mo's picture

A lovely summer dessert. Managed to find some 10 year old homemade apricot jam in my pantry, and together with the fresh apricots and fresh Scottish raspberries it was a triumph. Definitely needed to warm the jam before spreading. 5 star rating

auntie mo's picture

A lovely summer dessert. Managed to find some 10 year old homemade apricot jam in my pantry, and together with the fresh apricots and fresh Scottish raspberries it was a triumph. Definitely needed to warm the jam before spreading.

dishymummy's picture

Nice and easy to make. Used tinned apricots and frozen raspberries. It tasted wonderful and light enough to eat after a big meal. I'm going to spinkle some flaked almonds over the top next time which will be soon!

helloeve's picture

Used plums instead of apricots as they were in season at the time and forgot to drizzle the butter over it but still very nice! You may need to warm the jam a little before spreading over the pastry however.

stephaniepebrocq's picture

Yummy!! So easy and quick, and low fat, that's a bonus!

nance1's picture

it sounds great will make at the weekend

kateyboo's picture

Mmmm i'm watching what i eat and I do like pudding! - I shall have a bash at this - this weekend and report back :)

rparham's picture

So simple and easy to make, VERY yummy! The more fruit the tastier! :)

lockheart's picture

quick and easy to make. looks amazing. its utterly delicious, and as 'superhealthy', don't feel too bad about having a dollop of cream with it! great hot and cold. i used tinned apricots as out of season at mo, and think they were excellent, better than fresh as perfectly ripe (and cheaper!). also used frozen raspberries from my glut of PYO last year. HIGHLY RECOMMENDED!!!!!!!!!!!!!

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