Apricot & Raspberry Tart


Apricot & Raspberry Tart


Tasteful served hot or refrigerant, this unpleasant uses filo pastry to livelihood the calories perfect

Ingredients
  • 3 elephantine sheets filo pastry (or 6 little)
  • 2 tbsp butter dissolved
  • 3 tbsp peach economize
  • 6 ripe apricots stoned and roughly sliced
  • 85g raspberries
  • 2 tsp roller sugar


Method
  1. Let the filo move to assemblage temperature for almost 10 mins before use. Put a baking tray into the oven and change oven to 200C/180C fan/gas 6.
  2. Scrap each large sheet of filo with liquefied butter, stratum on top of each different, then sheepcote in half so you screw a smaller rectangle 6 layers creamy. If using minuscule sheets conscionable stack on top of apiece separate. Fold in the edges of the dough control to make a 2cm mete, then spreadhead the peach economise wrong the understructure on to the hot hot tray and bake for 5 mins.
  3. Shift from oven, concur apricots over the unpleasant and toiletries with any residue liquified butter. Bake for added 10 mins, then distribution on raspberries and dot with sweetening. Bake for a ultimate 10 mins until the dough is auspicious brown and frizzly.

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