Appetizing apricot and raspberry tart
A tart with puff pastry, juicy apricots and fragrant raspberries – an ideal dessert that tastes great both warm and chilled. Easy to make, and the result impresses with its colour and crunchy crust.
Ingredients
4 serv.Step-by-step instructions
- 1
Allow the puff pastry (phyllo) to come to room temperature – about 10 minutes. Preheat the oven to 200 °C (180 °C with convection, gas 6) and place a baking sheet inside.
- 2
Brush each large phyllo sheet with melted butter, layer them one on top of another, then fold in half to form a six‑layer rectangle. If you have small sheets, simply stack them. Lift the edges of the pastry to create a 2 cm high rim, and spread the apricot jam evenly inside. Carefully transfer the base onto the preheated baking sheet and bake for 5 minutes.
- 3
Remove the base from the oven, top with sliced apricots and brush with the remaining melted butter. Return to the oven and bake for another 10 minutes. Then scatter the raspberries, sprinkle with fine sugar and bake for a further 10 minutes until the pastry turns golden‑brown and becomes crisp.
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