Easy apricot and raspberry tart

An easy tart recipe infused with sharp raspberries and sweet apricots

Be the first to rate this recipe

Submit your version
Cancel

You must be logged in to use this feature.

Username:
Password:
Forgot your username or password?

Not a member? Register

Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Nutrition (per portion)

Calories461
Total Fat27g

Saturated Fat

12g
Total Carbohydrate47g

Sugars

--
Never lose a great recipe again!

Having an Allaboutyou.com recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Create your own recipe book Search Again
Apricot and raspberry tart - easy dessert recipes - food - allaboutyou.com

Prep Time:

Cook Time:

Ingredients

U.S. U.K. Conversion chart

LOW-CALORIE FRUIT STRUDEL RECIPE
10 QUICK AND EASY CAKE RECIPES
OUR LATEST RECIPES

  • 300g pack of dessert pastry, plus flour for dusting (or make your own sweet pastry using apple tartlet recipe)
  • 1 egg, beaten for egg wash

For the filling

  • 125g/4oz butter, softened
  • 125g/4oz golden caster sugar
  • 100g/3½ oz self-raising flour
  • 25g/1oz ground almonds
  • 1 egg, lightly beaten with 2tbsp milk
  • 250g/9oz apricots, halved and stoned
  • 150g/5oz raspberries, or use a mix of cherries and redcurrants

You will need

  • A 20.5cm/8in round, loose-bottomed tart tin, parchment paper and baking beans

Method

  1. Preheat oven to gas mark 6/200 ̊C (180 ̊C in a fan oven). Roll pastry out on a lightly floured board and use to line tin. Roll a rolling pin over top to neaten. Line with parchment paper and beans and sit in fridge for 20 mins if time. Bake for about 15 mins, remove and take away beans and paper. Brush with egg wash and put back in oven for 5-8 mins until crisp and golden. Remove and put to one side. Turn oven down to gas mark 4/180°C (160°C in a fan oven).
  2. While case is baking, prepare filling. Beat together butter and sugar until pale and creamy, then stir through flour, almond and egg mixture alternately until combined.
  3. Spoon mixture into tart case, then add fruit, pushing some down. Put in oven to bake for about 40-45 mins until risen and golden. Remove and leave to cool for 10 mins before releasing from tin, leave to cool on a wire rack or serve warm.

    10 QUICK AND EASY DESSERT RECIPES
    EASY TART AND QUICHE RECIPES
    TRY OUR RECIPE FINDER
  • Rated:
  • No star
  • No star
  • No star
  • No star
  • No star
by 0 people
COMMENT PRINT

Loading photos...

Add your own comments


Loading comments...

Here are some alternate versions of this recipe created by our wonderful community of chefs!

Post your comment

Join us here...

Click on a magazine title to see all its online features and news
Prima Country Living
Stain buster Our guide to removing smudges, spots, and other spills.
See more stain busting solutions >

Community

Directory View all offers

MORE FROM ALLABOUTYOU

View by magazine : View by magazine Prima Country Living
hideAdvertisement
production