Apricot & raspberry tart

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

Method

1.   Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.

2.   Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.

3.   Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar. Bake for a final 10 mins until the pastry is golden brown and crisp.