Free-form apricot tart
7
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Apricot halves on puff pastry, served with creamy vanilla yoghurt make for a modern take on a traditional tart
Ingredients
Reduced-fat puff pastry
1 sheet(s), just thawed
Almond meal
2 tbs
Apricot jam
85 g, (1/3 cup)
Apricot, canned in natural juice, drained
600 g
Egg(s)
1 medium, lightly beaten
Caster sugar
1 tsp
Vanilla yoghurt, low-fat, added sugar
1 cup(s), (240g), to serve
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
2
Place pastry on prepared tray and sprinkle with almond meal, leaving a 3cm border. Dollop teaspoons of jam over almond meal. Arrange apricots, cut-side down, over tart.
3
Fold in pastry edges to make a border. Brush borders with egg and sprinkle with sugar. Bake for 15–20 minutes or until golden. Serve with yoghurt.
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