Peach and berry tart
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Time to make:
40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
$1.40 per serve
(at time of publication)
Full ingredients list:
- 3 sheets filo pastry, thawed
- olive-oil spray
- 3 tablespoons no-added-sugar peach or apricot jam, warmed
- 2 large ripe peaches, sliced
- 1 tablespoon reduced-fat table spread, melted
- 3 teaspoons brown sugar
- 1/2 cup raspberries
- 1/4 cup small mint leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Spray each sheet of filo pastry with oil and layer on top of each other. Fold pastry in half to make a rectangle 6 layers thick. Spray rectangle with oil.
Step 2 Place pastry on prepared tray. Fold in pastry edges to make a 1 1/2 cm border. Spread jam evenly over pastry base and bake for 5 minutes.
Step 3 Arrange peach slices over base; brush with melted table spread. Bake for 10 minutes; sprinkle with sugar and cook for a further 5–10 minutes, or until pastry is golden brown. Top with berries and garnish with mint leaves; slice and serve.
About this recipe
First published: January 2015