Apricot & raspberry tart
You can swap the canned apricots for six fresh ones when they're in season. Serves 4 Prep 15 mins Cook 25 mins
3 large sheets filo pastry (or 6 small) 2 tbsp butter, melted 3 tbsp apricot conserve 400g can apricots in natural juice, drained well and sliced 85g raspberries 2 tsp caster sugar
1 Let the filo pastry come to room temperature for about 10 mins before use. Put a baking tray in 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 six 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. Slide the pastry base onto the hot baking tray and bake for 5 mins.
3 Remove from the oven, arrange apricots over the tart and brush with 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. PER SERVING 150 kcals, fat 7g, saturates 4g, carbs 22g, sugars 18g, fibre 2g, protein 2g, salt 0g