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

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