Apricot & raspberry tart

Name: Apricot & raspberry tart
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 3 large sheets filo pastry (or 6 small); 2 Tbsps butter, melted; 3 Tbsps apricot conserve; 6 ripe apricots, stoned and roughly sliced; 85 grams raspberries; 2 teaspoons caster sugar

If you want to add more lacto ovo vegetarian recipes to your recipe box, Apricot & raspberry tart might be a recipe you should try. One portion of this dish contains roughly 2g of protein, 7g of fat, and a total of 143 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from BBC Good Food requires filo pastry, caster sugar, raspberries, and apricots. 93 people found this recipe to be tasty and satisfying. A couple people really liked this dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

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

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Baking Pan

Oven

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.

Ingredients you will need

Apricot

Butter

Base

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Oven

Remove from oven, arrange apricots over the tart and brush with any leftover melted butter.

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Apricot

Butter

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Oven

Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar.

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Raspberries

Sugar

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Oven

Bake for a final 10 mins until the pastry is golden brown and crisp.

Equipment you will use

Oven

Equipment

Baking Pan

Oven

Ingredients

Servings:

3large sheets

filo pastry (or 6 small)2Tbsps

butter, melted 3Tbsps

apricot conserve 6

ripe apricots, stoned and roughly sliced 85grams

raspberries 2teaspoons

caster sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.