Apricot & raspberry tart

Apricot & raspberry tart

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(7 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
150
protein
2g
carbs
22g
fat
7g
saturates
4g
fibre
2g
sugar
18g
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

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Method

  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.

Recipe from Good Food magazine, July 2010

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Comments

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auntie mo's picture
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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
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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
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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
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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
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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
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So simple and easy to make, VERY yummy! The more fruit the tastier! :)

lockheart's picture
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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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