Apricot and Raspberry Filo Tart

A quick vegetarian tart made with sautéed apricots, raspberries, and walnuts topped with buttery, crisp scrunched filo pastry.

Vegetarian Quick Dessert Fruit Pastry

Estimated Nutrition

Calories

1058.4

kcal / serving

1058.4 kcal total

Carbs

58.5g

per serving

58.5 g total

Fat

88.7g

per serving

88.7 g total

Protein

13.2g

per serving

13.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

Dairy

Butter

Fruits

piece

Apricot

tinned halves, chopped

Raspberries

0.5

piece

Orange

zest and juice

GrainsCereals

sheets

Filo Pastry

NutsSeeds

Walnuts

shells removed

Method

Preheat the oven to 200°C.

Melt the butter in a small ovenproof frying pan and reserve half in a bowl.

Fry the walnuts, apricots, raspberries, orange zest, and juice until bubbling for 4 minutes.

Layer three scrunched sheets of filo pastry over the fruit, brushing each with reserved butter.

Sprinkle with sugar and bake for 8 minutes until golden brown.