Apricot & raspberry tart

Delicious served hot or cold, this tart uses filo pastry to keep the calories down

PREP 15 mins
COOK 25 mins


  • calories 150
  • carbs 22
  • saturated fat 4
  • sugar 18
  • protein 2
  • fat 7
  • fibre 2
  • salt 0.33


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.