Apricot & raspberry tart

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• jelly and ice cream <3

  26 July 2010

  jelly and ice cream <3 rated this recipe

  

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• lockheart

  09 March 2011

  lockheart rated and commented on this recipe

  

  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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• Tallulah900

  24 June 2011

  Tallulah900 rated and commented on this recipe

  

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

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• kateyboo

  05 August 2011

  kateyboo commented on this recipe

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

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• Royston

  03 November 2011

  Royston commented on this recipe

  it sounds great will make at the weekend

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• the Frenchie

  19 January 2013

  the Frenchie rated and commented on this recipe

  

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

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• Ava

  05 April 2013

  Ava commented on this recipe

  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.

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• Ava

  05 April 2013

  Ava rated this recipe

  

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• AllieB

  10 May 2013

  AllieB rated and commented on this recipe

  

  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!

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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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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

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