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Apricot & Raspberry Tart


Apricot & Raspberry Tart

4 Servings


  • 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


  1. 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.
  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 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.
  3. 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.
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