Apricot & Raspberry Tart
This delightful apricot and raspberry filo tart combines the sweetness of ripe apricots with the tartness of raspberries, all enveloped in layers of buttery filo pastry. The result is a crispy and fruity dessert that is both visually stunning and irresistibly delicious. Gather your ingredients and get ready to create a beautiful and tasty treat that will surely impress your guests.
— Constant Cookbook
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
Instructions
- Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
- 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 6 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. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
- Remove from oven, arrange apricots over the tart and brush with any 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 brown and crisp.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 150 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.33 milligram of sodium
Comments
No comments found.