NUTRITION INFO
PER SERVE 842kJ, protein
3g, total fat 5g (sat. fat 1g),
carbs 32g, fibre 4g,
sodium 163mg- Carb exchanges 2
- GI estimate low
APRICOT AND
RASPBERRY TART
PREP TIME: 15 MINS
COOK TIME: 25 MINS
SERVES 4 (AS AN
OCCASIONAL DESSERT)
6 sheets chilled filo pastry
2 Tbsp light margarine,
melted
3 Tbsp 100% apricot fruit spread
6 ripe apricots, stoned,
roughly sliced
100g raspberries
2 tsp caster sugar
1 Preheat oven to 180°C (fan-
forced). Place a baking tray in
the oven while it is preheating.
2 Brush each sheet of filo with
melted margarine, layer on top
of each other, then fold in half
so you have a smaller rectangle.
Fold in the edges of the pastry
base to make a 2cm border, then
spread the apricot spread inside
the border. Carefully slide the
pastry base onto the hot baking
tray and bake for 5 minutes.
3 Remove tray from oven
and arrange apricots over tart.
Brush with any leftover melted
margarine. Bake for another
10 minutes, then scatter on the
raspberries and sprinkle with the
sugar. Bake for a final 10 minutes,
or until the pastry is golden
brown and crisp. Serve.$2
PER SERVEHow it’s healthier
Filo pastry is a lower-fat
alternative to richer pastries
such as shortcrust or puff.
It should be brushed with
just a little fat to add
flavour and crispness.dessert