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Photo of Free-form apricot tart by WW

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.

Notes

TIP: You can use canned peaches, pears or plums instead of apricots.

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