This tart is really rather simple to make - filo pastry is layered, then topped with apricot jam, apricots and fresh raspberries. Perfect for a summer party.
- 3 large sheets of filo pastry
- 2 tbsp. melted better
- 4 tbsp. apricot jam
- 6 ripe apricots, stoned and sliced
- 80g fresh raspberries
- 2 tbsp. caster sugar
Put a baking tray into the oven and heat to 180C.
Brush each sheet of filo with melted butter and layer together. Fold the edges of the pastry to make an edge of around 2cm thick.
Brush the inside of the tart with the jam, then bake for 5 minutes.
Take out of the oven, arrange the apricots over the top and then brush with any leftover melted butter. Bake for 10 minutes, then scatter on the raspberries and sugar and bake for 10 minutes more.