Free-form apricot tart
Apricot halves on puff pastry, served with creamy vanilla yoghurt make for a modern take on a traditional tart
Reduced-fat puff pastry
1 sheet(s), just thawed
85 g, (1/3 cup)
Apricot, canned in natural juice, drained
1 medium, lightly beaten
Low-fat vanilla yoghurt
1 cup(s), (240g), to serve
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- 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.
- 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.
TIP: You can use canned peaches, pears or plums instead of apricots.