APRICOT AND RASPBERRY TART

PREP TIME: 15 MINS COOK TIME: 25 MINS SERVES 4 (AS AN OCCASIONAL DESSERT)

6 sheets chilled filo pastry

2 Tbsp light margarine,

melted

3 Tbsp 100% apricot fruit spread 6 ripe apricots, stoned,

roughly sliced

100g raspberries

2 tsp caster sugar

1 Preheat oven to 180°C (fanforced). Place a baking tray in the oven while it is preheating. 2 Brush each sheet of filo with melted margarine, layer on top of each other, then fold in half so you have a smaller rectangle. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot spread inside the border. Carefully slide the pastry base onto the hot baking tray and bake for 5 minutes.

3 Remove tray from oven and arrange apricots over tart. Brush with any leftover melted margarine. Bake for another 10 minutes, then scatter on the raspberries and sprinkle with the sugar. Bake for a final 10 minutes, or until the pastry is golden brown and crisp. Serve.