Delicious served hot or cold, this tart uses filo pastry to keep the calories down
Prep:15 mins
Serves 4
3 large sheets filo pastry (or 6 small)2 tbsp butter, melted3 tbsp apricot conserve6 ripe apricots, stoned and roughly sliced85g raspberries2 tsp caster sugar
STEP 1Let 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.STEP 2Brush 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.STEP 3Remove 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.
