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
- 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.
- 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.
- 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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