Photo: Sorin Gheorghita
Apricot & raspberry tart
6 ingredients
15 min + 25 min
Serves 4
openrecipes
Delicious served hot or cold, this tart uses filo pastry to keep the calories down
Estimated Nutrition (whole recipe, rough)
232
Calories
2g
Protein
12g
Fat
32g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes