Peach filo tarts

The crisp crunch of filo pastry combined with soft baked peaches tastes indulgent, but it’s magically low-cal, too.

Serves 2 • Ready in 25 mins

1 sheet filo pastry

(such as Jus-rol)

A few squirts of spray oil

1 ripe peach, halved and stoned Finely grated zest and juice of ½ orange (2tbsp juice)

1tsp orange flower water

2tsp shelled unsalted pistachio nuts, finely chopped

1 Heat the oven to 220C/gas 7.

Line a baking sheet with baking paper. Cut the sheet of filo pastry in half, then each half into 8 equalsized rectangles. Spray each piece with spray oil and stack in two piles of eight rectangles on the lined baking sheet. Bake for 8-10 mins until golden, crisp and separated.

2 Meanwhile, put the peach halves into a baking dish with the orange zest and juice, and orange flower water. Roast for 10-15 mins until tender, then slice with a sharp knife.

3 Transfer each pile of filo pastry to a plate and sprinkle with the pistachios, reserving some for the top. Arrange the peach slices on the top, spoon over any cooking juices and scatter with the remaining pistachio nuts.

Per serving: 200 cals, 10g fat,

4g sat fat, 20g carbs

TIP You can also top the filo pastry stacks with baked pear or apple slices. Use a dessert apple or ripe pear and slice before baking until tender